Ingredients
For the Soup
- 1 butternut squash, peeled and de-seeded and cubed
- 1 onion, roughly chopped
- 2 tsp olive oil
- 1 tsp paprika
- 1 x 400g tin cherry tomatoes
- 1 tablespoon vinegar (red wine or balsamic)
- 2 tablespoons all plants sundried tomato pesto
- 500ml vegetable stock
- ½ x 400g tin chickpeas, drained
For the Crispy Pesto Chickpeas & Croutons
- ½ x 400g tin chickpeas, drained
- 150g crusty bread, cut into 1 – 2 cm cubes
- 1 tablespoon olive oil + extra to serve
- 2 tablespoons all plants sundried tomato pesto
- Coconut yoghurt, to serve
Method
- 1. Put the squash, onion, oil and paprika into the basket of an air fryer toss so it’s coated, air fry at 200C for 25 mins until soft, tossing occasionally.
- 2. Once soft, add into a saucepan and tip in the cherry tomatoes, vinegar, pesto, stock and chickpeas. Bring up to the boil and blitz with a stick blender until smooth, season to taste.
- 3. Meanwhile, make the crispy topping. Put the chickpeas, bread, oil and pesto into a bowl and toss so the bread is coated in the pesto. Place into the air fryer and cook at 200C for 8 – 10 mins, tossing occasionally until golden and crisp.
- 4. Serve the soup with a swirl of yoghurt, a drizzle of olive oil and top with the crispy pesto croutons and chickpeas.
