Food

CURRIED CHICKPEA & POTATO SOUP

Date: 07 Jan 2015 Author: Jacqui Categories: Food, Starters & Soups Comments

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‘Tis the season for soups! Here is a simple soup recipe from staple ingredients you probably always have at home. Tastes just great and so flipping easy to make!

Ingredients

(4 Servings)

  • 1 tbsp olive oil
  • 4 cups vegetable gf stock
  • 4 medium potatoes, peeled and cut into cubes
  • 1 onion, roughly chopped
  • 1 garlic clove, minced
  • 1 celery stick, roughly chopped
  • 1 carton (230g) chickpeas, rinsed and drained
  • 1-2 tsp curry powder
  • 1/2 tsp turmeric
  • 1/2 tsp Chilli flakes
  • 2/3 tbsp cream cheese (Philadelphia)*
  • Salt & Pepper

Method


Sauté the onions, garlic, celery and potatoes in olive oil for a few minutes.  Add the stock, curry powder, turmeric, chilli, salt and pepper and cook until potatoes are soft. Add the chickpeas and cook for 5 minutes.

Put the soup in a processor and blend until smooth.  And the cream cheese* and combine until very smooth. Check seasoning and serve with a swirl of yoghurt.

* You can substitute the cream cheese with coconut milk or cream which would give it a more authentic Indian taste!