A simple spiced chickpea and vegetable broth, quick to cook and suitable for vegetarians and vegans alike. A great Winter warming soup!
I first tried a version of this simple soup at a local cafe and decided I’d like to recreate it. They called it a big soup, I liked that as its more than just vegetables and broth. A properly filling bowl of soup, a meal on its own but nonetheless a light meal being a soup. The soup I tried contained quinoa and whilst delicious I wanted something with a bit more bite and make it to my own tastes.
This soup uses the simplest of vegetables, those I generally have in my weekly shop. It’s a quick soup to make, and cooks in no time at all. It’s one of those dishes you can put on the table in 30 minutes making it ideal for a midweek supper alongside some crusty bread.
I have used chickpeas as my family all love this pulse. However feel free to substitute with quinoa or any bean if you would prefer. The spicing is equally simple using a medium strength curry powder, but mild curry powder will gave you the same taste without the heat.
curried chickpea & vegetable soup
- 1 tbsp sunflower oil
- 1 onion - diced
- 4 carrots - diced
- 2 sticks celery - diced
- 1 leek - finely chopped
- 2 cloves garlic - finely sliced
- 1 tin chickpeas - drained
- 1 dsp medium curry powder
- 1.5 ltr vegetable stock
- salt & pepper
- Pour the oil into a large saucepan and bring to a medium heat. Add the onion, celery, carrot and leek to the pan and saute gently for 5 minutes, taking care to soften the vegetables but not brown them.
- Add the garlic and chickpeas to the pan and saute for a further minute. Add the curry powder and cook for a further minute stirring constantly.
- Add the vegetable stock to the pan, season with salt and pepper and simmer gently for a further 10 minutes. Serve with crusty bread.