lunch
Golden Turmeric Chickpea Soup
Turmeric gives this soup its characteristic golden color; the half-blend technique creates a soup that is simultaneously creamy and texturally interesting.
5 min prep · 20 min cook · 25 min in total · serves 4
What you need
- 2 cans chickpeas, drained
- 1 can coconut milk
- 800ml vegetable stock
- 1 onion, diced
- 3 garlic cloves
- 2cm ginger, grated
- 1 tsp turmeric, 1 tsp cumin
- Juice of 1 lemon
- Coriander, olive oil
What to do
- 1Soften onion; add garlic, ginger, turmeric, and cumin; cook 2 min.
- 2Add chickpeas, coconut milk, and stock; simmer 15 min.
- 3Blend half the soup; return to the pan; stir.
- 4Season with lemon; serve with coriander and olive oil.
