1 can Chickpeas, drained and rinsed
1/2t Garlic Powder
1t Garlic Powder
1/4t Onion Powder
1/2t Oregano, dried
1t Garlic Powder
1/4t Onion Powder
1/2t Oregano, dried
2T Lemon Juice
Dash of Cayenne Pepper
Pinch of salt and pepper
Soup:
1 Yellow Onion, chopped
3 Garlic Cloves
1/2C Raw Cashews, soaked overnight
2C Vegetable Broth
1 28oz can of Roasted Tomatoes, whole
1/4C Sun-Dried Tomatoes
1/2t Thyme, dried
Dash of Cayenne Pepper
Pinch of Salt and Pepper
1) Heat the oven to 400 degrees. In a large bowl add in the beans, garlic powder, lemon juice, salt and pepper. Stir to mix evenly. On a baking sheet with parchment paper, spread the beans out and place in the oven. Cook for 20-30 minutes. Once they cool, they should become more firm.
2) Heat a large non-stick pot on the stove at medium-heat. Chop up your onion and garlic cloves. When ready, sauté the onion and cloves for about 5 minutes, or until golden brown. Remove from heat.
3) In a large blender, add in all of the soup ingredients, including the onion and the cloves. Blend until everything is smooth. You may need to blend in batches!
4) Heat up the same cooking pot again. Then transfer your soup from the blender to the stove pot. Warm up and stir occasionally for about 10-15 minutes.
5) Serve with chickpea croutons! Add in fresh basil, if you have any.
Pinch of salt and pepper
Soup:
1 Yellow Onion, chopped
3 Garlic Cloves
1/2C Raw Cashews, soaked overnight
2C Vegetable Broth
1 28oz can of Roasted Tomatoes, whole
1/4C Sun-Dried Tomatoes
1/2t Thyme, dried
Dash of Cayenne Pepper
Pinch of Salt and Pepper
1) Heat the oven to 400 degrees. In a large bowl add in the beans, garlic powder, lemon juice, salt and pepper. Stir to mix evenly. On a baking sheet with parchment paper, spread the beans out and place in the oven. Cook for 20-30 minutes. Once they cool, they should become more firm.
2) Heat a large non-stick pot on the stove at medium-heat. Chop up your onion and garlic cloves. When ready, sauté the onion and cloves for about 5 minutes, or until golden brown. Remove from heat.
3) In a large blender, add in all of the soup ingredients, including the onion and the cloves. Blend until everything is smooth. You may need to blend in batches!
4) Heat up the same cooking pot again. Then transfer your soup from the blender to the stove pot. Warm up and stir occasionally for about 10-15 minutes.
5) Serve with chickpea croutons! Add in fresh basil, if you have any.
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