Roasted Swede and Chickpea Soup (Slow Cooker)
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| Serves | 4-5 |
| Prep time | 35 minutes |
| Cook time | 6 hours |
| Total time | 6 hours, 35 minutes |
| Allergy / Intolerance | Amines, Artificial Addititives, Artificial Colours, Dairy, Glutamates, Preservatives, Salicylates, Wheat |
| Suitable for | Dairy / Lactose Free, Gluten Free, RPAH Elimination Diet - Low Chemical / Failsafe, RPAH Elimination Diet - Moderate Chemical, Salicylate Challenge |
| Meal type | Soup |
| Misc | Child Friendly, Freezable, Pre-preparable, Serve Hot, Slow Cooker |
Easy, healthy roasted swede and chickpea soup.
Ingredients
- 1kg swede (peeled and cut into chunks)
- 3 tablespoons sunflower oil
- Salt
- 1 Medium leek (finely chopped)
- 2 stalks celery (finely sliced)
- 1 clove garlic (crushed)
- 1 tin chickpeas (400g, rinsed and drained)
- 1/2 cup dried yellow split peas (rinsed and drained)
- 5 cups water
Optional
- 2 Medium carrots (finely sliced)
- 150ml buttermilk
Directions
| 1. | Preheat the oven to 200°C. |
| 2. | Spread the swede pieces over a large roasting tray and drizzle over 2 tablespoons of the oil and season with salt. |
| 3. | Roast the swede in the over for about 30 minutes, stirring occasionally, until golden brown and tender. |
| 4. | Meanwhile, heat the remaining oil in a frying pan over medium heat. Add the leek, carrots, celery and garlic, season with salt and fry for 3 to 4 minutes until softened but not browned. |
| 5. | Add the roasted swede and the leek, carrot and celery mixture to the slow cooker. add the chickpeas, split peas and water. |
| 6. | Cook on low for about 6 hours. |
| 7. | Transfer to a food processor and process until smooth. Return the soup the slow cooker and re-heat through. Stir in the buttermilk if using. |
Note
Low / Moderate Salicylates, Low Glutamates, Low Amines
Variations:
- For a low chemical/ Failsafe version the carrot can be left out.
- For a dairy-free version the buttermilk can be left out.
If you don't want to use a slow cooker this soup can be made in a large saucepan from step 4 onwards. Bring the soup to the boil then simmer until chickpeas and split peas are cooked, about an hour.
