Curried chickpea soup
Background
This vegan curried chickpea soup is a super healthy, filling hearty broth - perfect on cold days or when your immune system needs a boost. This recipe makes 4 portions - if it's too much for one meal, just freeze the leftover for other occasions. Serve it with wholesome bread or naan, chapatti etc.
Ingredients
- 1 Tbsp vegetable oil
- 1 onion
- 2 carrots
- 1 celery stalk
- ½ red bell pepper
- 1 garlic clove
- ½ red chilli pepper
- 2 tsp curry powder
- 1 tin of chickpeas (400g)
- 750 ml vegetable stock
Instructions
- Chop the onion and carrots. Slice the celery and pepper. Finely chop the chilli and garlic.
- Heat the oil in a pan and sauté chopped vegetables gently, under cover, for 10 minutes. Stir in the curry powder, fry for a minute.
- Pour in the vegetable broth, bring it to the boil and simmer, under cover, at a low temperature for about 30 minutes.
- Drain the chickpeas and add them to the soup. Cook a further 5 minutes, then blend until you get a coarse textured, thick soup. Serve with fresh coriander leaves.
Categories
- Meal Type: - Budget - Everyday - Lunch - Main - Quick & Easy - Soup - Supper
- Cuisines: - Indian
- Occasions: - Bonfire Night - Sports Food
- Ingredients: - Other Pulses - Other Vegetables
- Health and Diet: - Combination - Dairy Free - Detox - Diabetic - Gluten Free - Healthy - High Fibre - Low Carb - Low Cholestrol - Low Fat - Low GI - Vegan - Vegetarian
- Skill Levels: - Easy
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