Name: Curried Broccoli and chickpea soup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 onion; 2 cloves of garlic; 1 tbsp vegetable oil; 2 small heads of broccoli; 1 bay leaf; 1 tin of chickpeas; 1 L vegetable stock; Lime juice; 1 handful fresh coriander leaves; For the tadka (tempering):; 1 tbsp coconut oil; 1 tsp mustard seeds; 1 tsp cumin seeds; 1 tsp curry powder; ½ tsp chilli powder (optional)

Curried Broccoli and chickpea soup

19 May 2019

by Wholeness

Prep Time

5 minutes

Cook Time

15 minutes

Total Time

20 minutes

Background

Broccoli soup is super healthy all year round. I like to spice it up occasionally, so I made this Curried broccoli and chickpea soup using the “tadka” method, i.e. tempered it with some Indian spices as the finishing touch. Serve it with naan bread or chapati.

Ingredients

1 onion
2 cloves of garlic
1 tbsp vegetable oil
2 small heads of broccoli
1 bay leaf
1 tin of chickpeas
1 L vegetable stock
Lime juice
1 handful fresh coriander leaves
For the tadka (tempering):
1 tbsp coconut oil
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp curry powder
½ tsp chilli powder (optional)

Instructions

Thinly slice the onion and garlic. Roughly chop the broccoli.
Heat the oil in a saucepan, then gently fry the onion and garlic until soft. Add the broccoli, bay leaf and stock, bring the boil, then cook for 15 minutes, until the broccoli has softened.
Add the coriander leaves and blend in a liquidiser or with a stick-blender until smooth and silky (or slightly textured if preferred).
In a frying pan, heat the oil and fry the mustard seeds and cumin seeds for a minute, until they start sizzling and popping. Add the spices and stir for a few seconds, until aromatic.
Add the tadka mixture (including the oil) to the soup and stir. Reheat if necessary.
Serve with a squeeze of lime juice and ground pepper.

https://cooktogether.com/recipe-items/curried-broccoli-and-chickpea-soup/

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