Creamy Fennel and Asparagus Soup with Roast Beetroot Chickpea Flour Wraps

Creamy Fennel and Asparagus Soup with Roast Beetroot Chickpea Flour Wraps

On a the weekend my husband Howard and son Ted will often have toasted sandwiches. As I can no longer eat bread, due to a gluten intolerance and I’m not a fan of gluten free bread, I will often make myself a soup to eat instead. Instead of a chunky bread roll I have been making chickpea flour wraps. Which are just as good, if not better than bread.

At the weekend I decided to change the usual Chickpea Flour Wrap I enjoy eating and add a roasted beetroot into the mixture. I had been to our local farm shop during the week where they sell beetroot at this time of year. It’s just made the chickpea flour wrap that much sweeter and it gave it an earthy taste too. Delicious, is all I can say and I just had to share it with you.

What do you like to eat on a Saturday lunch time? If so, let me know in the comments below and please don’t forget to like and follow me.

Creamy Fennel and Asparagus Soup with Roast Beetroot Chickpea Flour Wraps

Serves 2

Equipment

  • Sharp knife
  • Chopping board
  • Vegetable peeler
  • Baking tray
  • Nutribullet or blender
  • Mixing bowl
  • Teaspoon
  • Tablespoon
  • Frying pan
  • Plastic brush

Ingredients for the Creamy Fennel and Asparagus Soup

  • Fennel x 1 bulb
  • Asparagus x 6 – 8 stalks
  • Garlic x 2 cloves
  • Salt and pepper
  • Milk x 500mls (of your choice)
  • Butter beans x 1 400g tin
  • Nutritional yeast x 2 tbsp
  • Oil for the baking tray

Method for the soup

  • Preheat the oven to 180°C or gas mark 4.
  • Cut the bottom from the fennel and then cut into chunks
  • Next cut about 2 centimetres from the bottom of the asparagus and then slice into 2 centimetre pieces.
  • Put all the chopped vegetables into the baking tray and add in the garlic, skin still on.
  • Drizzle over oil and toss all the ingredients in the oil.
  • Sprinkle over salt and pepper to your taste.
  • Put into the oven for about 25 – 30 minutes.
  • When all the vegetables start turning golden brown, remove them from the oven.
  • Leave them to cool.
  • When the vegetables have cooled, peel the garlic.
  • Put all the vegetables into the nutribullet cup or blender.
  • If using a nutribullet cup, it’s best to make the soup in two or three parts.
  • So only put a third or a half of the vegetables into the cup and then add a third or a half of the beans and a third or a half of the milk and a third or half of the nutritional yeast.
  • If using a big enough blender, add in all the beans, nutritional yeast and milk into the blender.
  • Blend these ingredients together.
  • Once everything is blended together pour into the sauce pan to heat through.

Ingredients for the Roast Beetroot Chickpea Flour Wraps

  • Beetroot x 1 small
  • Milk x 200mls
  • Chickpea flour x 120g
  • Baking powder x 1 tsp
  • Dried mixed herbs x 1 tsp

Method for the Beetroot Chickpea Flour Wraps

  • Preheat the oven to 180°C or gas mark 4.
  • Peel the beetroot and cut into 1 centimetre pieces.
  • Put the beetroot pieces into the baking tray and drizzle the oil over them.
  • Toss the beetroot in the oil and put into the oven for about 25 – 30 minutes.
  • Once the beetroot is golden brown remove it from the oven and leave it to cool.
  • When the beetroot is cool enough to touch put it into the nutribullet cup or blender.
  • Add in the milk, chickpea flour, baking powder and dried mixed herbs.
  • Blend all of these ingredients together.
  • Put the frying pan on the hob and turn on it onto high.
  • Add oil to the pan and spread it even across the base.
  • When the pan is hot, pour a quarter of the mixture into the pan.
  • Pick up the pan and tilt/rotate until the mixture runs to the edges.
  • Put it back on the heat and wait for the base to cook.
  • The mixture will look like a bright purple pancake.
  • It will start to cook around the outside.
  • Gently flip it over.
  • Then once it’s cooked on both sides remove the purple pancake from the pan.
  • Repeat the process until all of the mixture is made into pancakes.
  • Then heat the soup and serve these two together.
  • Finally enjoy.
Creamy Fennel and Asparagus Soup with Roast Beetroot Chickpea Flour Wraps

Creamy Fennel and Asparagus Soup with Roast Beetroot Chickpea Flour Wraps was a big hit with me. My little family enjoyed their toasted sandwiches and I loved this soup and wrap combination. It was loaded with lots of nutritious veggies and definitely filled a hole in my tummy. The bonus is all the ingredients in the soup are freezable so you could make extra and freeze them. However you decide to eat this soup and wrap, as always, please enjoy. Thank you. xxx