I like this:
Curried Chick Pea Soup
Ingredients:
8 cups vegetable stock
1 tsp cumin seed
2 tbsp vegetable oil
1 tsp coriander seed
1 yellow onion, finely diced
1 tsp paprika
2 tsp salt
1 tsp garam masala
2 bay leaves
1/4 tsp cracked pepper
8 garlic cloves
1/8 tsp tumeric
3 tbsp minced ginger
3 cups canned chick peas, drained
2 jalapeno peppers, seeded*
1/4 cup prepared mango chutney
1 red pepper
1/2 can coconut milk
6 ripe tomatoes**
1/2 bunch of cilantro, minced
1. Heat oil in a soup pot and add onion, 1 tsp salt and bay leaves. Saute until the onions are soft and golden. Meanwhile, place the garlic, ginger, jalapenos, pepper and tomatoes in a food processor and pulse until the vegetables form a rough puree. Set aside.
2. Next, grind the cumin and coriander seeds. Add these and all remaining spices to the sauteed onions and continue cooking and stirring for 5 minutes. Add the vegetable puree and another teaspoon of salt and simmer until small blobs of oil pool on the surface. Add the chick peas and stock and bring to a simmer. Cook several minutes, then add the chutney and coconut milk. Using a potato masher, gently mash the chickpeas against the bottom of the pot to break them up slightly and thicken the soup. Simmer and season to taste with salt and cracked pepper. Add chopped cilantro just before serving.
Author
Topic: On course for vegulon prime (Read 7726 times)