This tasted just as good as I remembered from my Varoma demo. You can view the original recipe here.
2 medium onions, peeled and quartered
20g olive oil
170g-200g carrots, cut into chunks
3 cloves of garlic
150g turnips, cut into chunks (you can also use parsnips or celeriac)
100g dried chick peas (pre milled for 1 minute on speed 10)
2 tablespoons Thermomix Vegetable Stock Concentrate
Sea salt and pepper, to taste
Grated parmesan cheese, to serve
- Place all ingredients except chickpea flour, water and seasoning into TM bowl and chop for 4 seconds on speed 5. Add chickpea flour and water.
- Cook for 25 minutes at Varoma temperature on speed 2.
- Blend for 30 seconds by carefully bringing dial up to speed 8-9. Adjust seasoning as needed.
Prep time: 5 minutes Cooking time: 28 minutes
TIP! If you set the Varoma over the soup as instructed in the Warm Chicken, Pumpkin and Couscous Salad recipe, you can make both meals at once, and you get a soup with twice as much flavour!