Chickpea (garbanzo) flour is my new favorite ingredient. When used in soups it creates a smooth texture and enhances the flavor, eliminating the need for cheese or cream.
Creamy Sun Oven Vegan Soup
2 teaspoons olive oil
1 onion, thinly sliced
1 small potato (about 3-ounces), well scrubbed and diced
1 bag (1-pound) frozen California blend vegetables
2 tablespoons chickpea flour
1 teaspoon tomato concentrate
5 cups hot water
Additional olive oil for serving
chopped basil or parsley for garnish (optional)
Set Sun Oven out to preheat.
Toss the onion with the oil in a 4 to 5-quart pot. Cover and cook in the Sun Oven until the onion is soft and beginning to brown, about 20 minutes. Leave the Sun Oven out and bring the pot inside. Add the potato and the frozen vegetables. Sprinkle the chickpea flour over them. Add the tomato paste and the water. Season to taste with salt.
Cover and return the pot to the Sun Oven. Continue cooking until all the vegetables are soft, 1 1/2 to 2 hours.
Remove the pot from the Sun Oven. Puree in the pot using an immersion blender or in batches in a stand blender. Stir in the chopped herbs if using. Ladle into bowls and drizzle each serving with oil.
Makes 8 servings.