Curried Cauliflower and Chickpea Soup
Curried Cauliflower and Chickpea Soup
Ingredients
- 1 onion, thinly sliced
- 1 tbsp fresh ginger, chopped
- 2 tbsp (30 ml) clarified butter or olive oil
- 2 garlic cloves, finely chopped
- 2 tsp garam masala
- 2 tsp curry powder
- 1/2 tsp (2.5 ml) sambal oelek
- 4 cups (1 litre) chicken broth
- 2 cans (14 oz/398 ml) chickpeas, rinsed and drained
- 2 potatoes, peeled and diced
- 1 small white or cheddar cauliflower, cut into florets (4 cups, approximately)
- 1 can (14 oz/398 ml) coconut milk
- 1/2 cup (20 g) fresh cilantro, finely chopped
- 1 lime, cut into wedges
Instructions
- In a large pot, brown the onion with the ginger in the butter. Add the garlic, spices and sambal oelek. Cook for 1 minute while stirring.
- Add the broth, chickpeas and potatoes and bring to boil. Season with salt and pepper. Cover and simmer for 15 minutes. Add the cauliflower and coconut milk. Bring to a boil and simmer for 5 minutes or until the vegetables are tender. Stir in the cilantro. Adjust the seasoning.
- Ladle the soup into bowls. Serve with a lime wedge in each bowl, to be squeezed right before tasting the soup. Serve with naan bread croutons, if desired.
Curried Cauliflower and Chickpea Soup