Chickpea, Carrot, Cauliflower and Angimbe Extra Virgin Oil Soup

Today I'll tell you about the recipe Chickpea, Carrot, Cauliflower and Angimbe Extra Virgin Oil Soup made with ingredients that, in addition to being very good, have great nutraceutical power. Of these our oil Extra Virgin Angimbe it represents the main ingredient that completes the entire journey. For each ingredient I will briefly illustrate the healthy properties so that we can have greater awareness of what we are eating.

Recipe ingredients: Chickpea Soup, Carrots, Cauliflower and Angimbe Extra Virgin Oil

• Chickpeas : Very ancient legumes known and cultivated already by the ancient Egyptians. They originate from Western Asia, but today they are widespread in all areas of the world. Chickpeas are valuable for their high protein, fiber and carbohydrate content and offer a range of health benefits such as increasing satiety, improving digestion and stabilizing blood sugar levels.
• Carrots : The first carrots were grown in ancient Egypt and Iran. The first carrots were purple, while the orange ones, which are the most widespread and well-known, were selected in 1700 in Holland. Their seasonality for sowing is spring and harvesting is summer even if they are always found all year round. They have antioxidant properties, counteract the production of free radicals. Useful for the well-being of the eyesight, heart, skin and digestive system.
• Cauliflower : originally from Europe, today it is cultivated all over the world. It has a high water content, provides few calories, low in fat. It has a good fiber content, keeps blood sugar under control and reduces the feeling of hunger. Mine of mineral salts, potassium, phosphorus, calcium, magnesium, vitamins A and K. Cauliflower consumed regularly also helps cancer prevention.
• Angimbe “Natures” extra virgin olive oil an excellent medium fruity, keeps bad cholesterol at bay, rich in unsaturated fats, polyphenols, vitamins, Omega 3 and 6. In addition to giving a special taste to your soup, its consumption keeps our body healthier.
• Salt, pepper, coriander, red onion, vegetable stock cube.

Method recipe

Before preparation, soak the dried chickpeas for about 6 hours. Pour a little Angimbe oil into the pan (I use a pressure cooker to do this first), add the onion and let it brown for a few minutes. Pour the chickpeas, the cauliflower cut into pieces and the carrots into the pan, add the water and a vegetable stock cube. Close the pan and place it on a low heat for 20 minutes in the case of a pressure cooker. If you use a normal pot it takes 40.

When you serve my dish Chickpea, Carrot, Cauliflower and Angimbe Extra Virgin Oil Soup add a drizzle of our raw extra virgin olive oil.