Curried Cauliflower and Chickpea Soup
Curried Cauliflower and Chickpea Soup
Rating: (1 rated)
  • 1 onion, thinly sliced
  • 1 tablespoon (15 ml) chopped fresh ginger
  • 2 tablespoons (30 ml) clarified butter or olive oil
  • 2 cloves garlic, finely chopped
  • 2 teaspoons (10 ml) Garam masala
  • 2 teaspoons (10 ml) curry powder
  • 1/2 teaspoon (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 (125 ml) chopped fresh cilantro
  • 1 lime, cut into wedges
  • Salt and pepper
  • Preparation
  • In a large saucepan, 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 boil and simmer for 5 minutes or until the vegetables are tender. Add the cilantro. Adjust the seasoning and serve. Place a lime wedge into each bowl to squeeze at the last minute. Serve with naan bread croutons (see recipe).
  • Description
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