It's Thursday evening and soup's up.
Carrot,
Coriander and Chickpea Soup
1lb/500g
Charlotte potatoes, peeled and diced
l
large onion, finely chopped
4
large carrots, peeled and diced
2
stockpots, vegetable or chicken
1
litre of water
1
tsp mild curry powder
1
heaped tsp coriander
Salt
and black pepper
Rapeseed
oil
1
can 400g/240g drained weight can of chickpeas -
(14oz/8½oz)
drained and shucked
(optional
– see notes to follow)
with
veggie dumplings
Soften
onion and carrot in drop of rapeseed oil for approx 5 minutes,
stirring occasionally.
Add curry
powder, coriander and black pepper, cook the spices with the onion
and carrot for 2 minutes so that the flavours are released.
Add the
stockpots, plus 500ml water and simmer until the pots have melted.
Add the
diced potatoes and the remaining 500ml of water, bring to the boil
then simmer for 10 minutes until the carrot and potatoes are cooked.
Taste, then add salt to personal taste.
At this
point you can set aside the soup until you are ready to serve.
Before
serving pop 3 ladles of soup into a food processor/liquidiser and
blitz. Tip the thickened soup back into your remaining soup, add the
chickpeas, heat and serve.
By
blitzing a portion of the soup no artificial thickening is required.
The potato is your thickener and the joy of using a variety like
Charlotte is that those left in the soup retain their shape -
together with the other veggies and the chickpeas it is definitely a
soup of substance!
Stand by
for the “not” element, the notes and the dumplings.
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