These days I am back to cooking soups, such a good dish for fall, lots of vegetables, but warm. Currently, I prefer simple soups, like parsnip soup or chickpea soup. Nothing fancy with many, many ingredients, but a soup with one star: the main ingredient. Chickpea soup needs a bit more finesse than parsnip soup, which already has the distinct flavor and aroma of parsnips, but chickpeas can be more bland. The basic ingredients of this soup support the chickpeas and the turmeric and coconut milk give it a wonderful kick without overpowering the chickpeas. An elegant, everyday soup.
Creamy Chickpea Coconut Soup
(serves 3-4 as an appetizer)
- 1/2 sweet onion, peeled, diced
- 2 large garlic cloves, peeled and grated
- 1/2 TB olive oil
- 1 medium sized potato, peeled, cubed
- a thin slice of celeriac, peeled and diced
- about 2 cans of garbanzo beans, rinsed or 3 cups of cooked chickpeas (+ extra for texture)
- 1 bay leaf
- 1/4 teaspoon turmeric
- half can of coconut milk
- 750ml of chicken bouillon
- fresh ground pepper
- 2 TB nutritional yeast
- dried thyme
Saute the onion, garlic, potato, celeriac until the onion is translucent (ca. 2-3min)
Add the chickpeas, bay leaf, turmeric and the broth. Stir, close with a lid, and simmer for 30min.
Puree with an immersion blender.
Add ground pepper, nutritional yeast, thyme and the coconut milk. Stir again, and heat through.
Ass more cooked chickpeas for texture.