Friday, October 27, 2017

Creamy Chickpea Soup with Coconut

An elegant, everyday soup.


Creamy Chickpea Coconut Soup
(serves 3-4 as an appetizer)
  • 1/2 sweet onion, peeled, diced
  • 2 large garlic cloves, peeled and grated
  • 1/2 TB olive oil
  • 1 medium sized potato, peeled, cubed
  • a thin slice of celeriac, peeled and diced
  • about 2 cans of garbanzo beans, rinsed or 3 cups of cooked chickpeas (+ extra for texture)
  • 1 bay leaf
  • 1/4 teaspoon turmeric
  • half can of coconut milk
  • 750ml of chicken bouillon
  • fresh ground pepper
  • 2 TB nutritional yeast
  • dried thyme
Saute the onion, garlic, potato, celeriac until the onion is translucent (ca. 2-3min)
Add the chickpeas, bay  leaf, turmeric and the broth. Stir, close with a lid, and simmer for 30min.
Puree with an immersion blender.
Add ground pepper, nutritional yeast, thyme and the coconut milk. Stir again, and heat through.
Ass more cooked chickpeas for texture.

No comments:

Post a Comment