But­ter­nut, sweet potato and chick­pea chow­der

Cape Times - - NEWS -

Prep: 15 min­utes Cook­ing: 25 min­utes Serves: 5

IN­GRE­DI­ENTS 30g SPAR but­ter (30ml) 2 cloves gar­lic, finely chopped

1can SPAR chick­peas, drained and brine re­served

1 pouch SPAR Fresh­line But­ter­nut & Sweet Potato soup mix (600g)

1 pkt SPAR white onion soup pow­der

½ can SPAR Tomato and Onion Mix (205g)

1 veg­etable stock liq­uid con­cen­trate 250ml SPAR milk Goats milk Gouda cheese, grated or sliced

1 small French loaf, cut into 2cm thick slices METHOD

In a heavy-based saucepan, melt the but­ter and briefly sauté the gar­lic. Add the chick­peas and the veg­etable soup mix. Stir un­til well coated with the gar­lic but­ter.

Com­bine the soup pow­der, re­served brine, tomato and onion mix, stock con­cen­trate, and milk in a bowl. Pour this mix­ture into the pot and bring to a boil, stir­ring all the time.

Sim­mer gen­tly for 20 min­utes, stir­ring of­ten.

When the soup is al­most cooked, toast the bread slices on one side, turn over and top with amounts of cheese.

Grill un­til bub­bly and lightly browned. La­dle the soup into bowls and float sev­eral cheesy toasts on each por­tion. Serve im­me­di­ately.

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