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Roasted Root Vegetable Soup with Crunchy Curry Chickpeas

Priya McHugh
  • 60 minutes
  • Serves 5

INGREDIENTS

1 can

Chickpeas

1 tsp

Garlic powder

1 tsp

Onion powder

1 cup

Red onion

6 cups

Root vegetables

4 cups

Vegetable stock

1 1/3 tbsp

Curry powder

1 1/3 tbsp

Salt

5 tbsp

Olive oil

1 tsp

Cumin, powder

1/2 cup

Cream

1 cup

Water