Curried cauliflower, broccoli and chickpea soup
7 Oct 2021
by Wholeness
Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes
Background
This easy, vegan curried cauliflower, broccoli and chickpea soup is not only healthy and warming on cold days but super easy to make. You can use either frozen or fresh vegetables. Serve with wholemeal crusty roll or flatbread.
Ingredients
- 1 onion
- 2 cloves of garlic
- 1 medium carrot, chopped
- 200g chopped cauliflower
- 200g chopped broccoli
- 1 Tbsp curry powder
- 1 bay leaf
- 1 tin chopped tomatoes
- About 750 ml vegetable stock
- 1 tin chickpeas, drained
- 1 handful coriander leaves
Instructions
- Finely chop the onion and garlic. Heat some oil in a large saucepan, then gently sautΓ© them until soft.
- Add the carrot, broccoli and cauliflower and sautΓ© under cover for 5 minutes.
- Add the curry powder and stir until the veggies are well coated. Add the bay leaf, tinned tomatoes and vegetable stock.
- Bring to the boil, cover and simmer for 20-25 minutes until the vegetables are tender. Add the chickpeas and cook for another 5 minutes.
- Turn off the heat, add the herbs, then using a stick blender, blitz the soup until you get a coarse or smooth soup. Add more stock if itβs too thick.
- Serve warm.
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Categories
- Meal Type: - Budget - Everyday - Lunch - Quick & Easy - Soup
- Cuisines: - Indian
- Ingredients: - Other Vegetables
- Health and Diet: - 5:2 Diet - Combination - Dairy Free - Detox - Diabetic - Egg Free - Gluten Free - High Fibre - Low Calorie - Low Carb - Low Cholestrol - Low Fat - Low GI - Low Salt - Nut Free - Sugar Free
- Skill Levels: - Easy
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