Curried root vegetable soup with chickpeas
7 Jun 2022
by Wholeness
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Background
This curried root vegetable soup with chickpeas is healthy, filling and vegan. Also, it’s very easy to make. Serve it with rice, naan bread or wholesome rolls.
Ingredients
- ½ celeriac
- 2 carrots
- 1 large sweet potato
- ½ swede
- 1 red pepper
- 1 onion
- 2 cloves of garlic
- 2 cm piece of ginger
- 1 small chilli
- 1 cup chopped fresh tomatoes
- 2 Tbsp oil
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp garam masala
- 1 star anise
- 1 cinnamon stick
- 1 bay leaf
- 3 curry leaves
- 1 cup passata
- Water
- 1 tin of chickpeas
Instructions
- Peel then roughly chop the celeriac, carrots, swede and sweet potato.
- Chop the onion, garlic, chilli (deseeded) and ginger. Measure out the spices.
- Heat the oil, then gently sauté the onion, garlic, chilli and ginger for 5 minutes, then add all the spices and stir for a minute.
- Add the chopped veggies including the tomatoes, coat them well, then add the passata and enough water to cover the vegetables. Season with salt and pepper.
- Bring to the boil, then gently simmer for 25 minutes. Remove bay leaf, cinnamon stick and star anise.
- Using a blender, pulse the stew until you get a thick, silky soup. Add the drained chickpeas and bring back to the boil.
- Taste, adjust the seasoning. You might want to add a squeeze of lemon/lime juice.
- Serve warm.
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Categories
- Meal Type: - Everyday - Lunch - Quick & Easy - Soup - Supper
- Cuisines: - Indian
- Occasions: - Bonfire Night - Sports Food
- Ingredients: - Other Pulses - Roots & Bulbs
- Health and Diet: - Combination - Dairy Free - Detox - Diabetic - Egg Free - Gluten Free - Healthy - High Fibre - Low Cholestrol - Nut Free - Vegan
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