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–+ servings
5 from 2 votes

Dietary Fiber in Liquid Form Served with Carbohydrates

Prep Time50 minutes
Cook Time40 minutes
Rest Time1 hour
Total Time2 hours 30 minutes
Servings: 5 people

Ingredients

For the topping:

  • 200 g Chickpeas
  • 1 tbsp Olive oil
  • 0,5 tsp Salt
  • 0,5 tsp Hot pink paprika powder

For the soup:

  • 1 Pc. Onion
  • 1 Pc. Clove of garlic
  • 2 cm Fresh ginger
  • 1 Pc. Red chilli pepper
  • 500 g Carrots
  • 250 g Parsnips
  • 120 g Sweet potatoes
  • 1 Pc. Orange
  • 1 tsp Turmeric
  • 2 tbsp Agave syrup
  • 200 ml Unsweetened coconut milk
  • 2 tsp Vegetable broth
  • Pepper
  • Salt

For the bread sticks:

  • 275 ml Water
  • 15 g Sugar
  • 0,5 cube Yeast fresh
  • 10 g Seasoned Salt
  • 15 ml Olive oil
  • 475 g Wheat flour

For the breadstick topping:

  • 20 g Parmesan
  • 1 tsp Garlic granules
  • 1 tsp Onion granules
  • 1 tsp Dried oregano
  • 0,5 tsp Dried basil

Instructions

Chickpea topping:

  • Preheat the oven to 180 ° (electric stove, 160 ° C convection). Line a baking sheet with parchment paper, drain the chickpeas very well in a sieve and carefully pat dry with a kitchen towel. Mix in a bowl with 1 tablespoon of olive oil. Spread the chickpeas evenly on the tray and bake in the hot oven for about 25 minutes.
  • When the baking time is up, take the chickpeas out of the oven. Sprinkle with ½ teaspoon salt and paprika powder. Mix everything with a spoon on the baking sheet and bake for another 10 minutes at the same heat.

Soup:

  • Peel and finely chop the onions, ginger and garlic. Clean and wash the chilli, cut in half lengthways, remove the seeds and also chop very finely.
  • Peel the carrots, patinaks and sweet potatoes, rinse and cut into pieces approx. 1.5 cm in size. Halve the orange and squeeze out the juice.
  • Heat 2 tablespoons of olive oil in a large saucepan. Sauté the onion, garlic, ginger and chilli in it for 1-2 minutes. Sprinkle with turmeric, sweat briefly, gradually stir in agave syrup.
  • Add carrots, parsnips and sweet potatoes and stir-fry for about 2 minutes. Deglaze with 750 ml of water and coconut milk. Stir in orange juice and broth. Season well with salt and pepper. Bring everything to the boil and simmer over low heat for about 25 minutes.
  • Remove the soup from the stove and puree it finely with the hand blender. Season again with salt and pepper and possibly agave syrup. Take the chickpeas out of the oven, garnish the soup with creme fraîche, chickpeas and chia seeds.

Bread sticks and topping:

  • Make a yeast dough from water, yeast, sugar, herb salt, lukewarm water, olive oil and flour. Put the dough in a bowl and let rise, covered, for about 1 hour, until the volume has doubled.
  • In the meantime, mix the ingredients for the topping in a small bowl. Preheat the oven to 200 ° C and line a baking sheet with parchment paper.
  • Place the dough on a lightly floured work surface, roll out into a rectangle of approx. 15 x 35 cm and cut into approx. 3 cm wide strips.
  • Place the dough on the prepared baking sheet, brush with olive oil and sprinkle with the prepared topping. Bake for about 10-15 minutes.

Nutrition

Serving: 100g | Calories: 82kcal | Carbohydrates: 8.4g | Protein: 2g | Fat: 4.5g