Coconut Curry Soup with Chickpeas

Good morning guys! First of all, I apologize for not bringing a new recipe last week. As those of you who follow me online will know, we were celebrating my 23rd birthday (yes, I’m slowly but inexorably on my way to 30 ) in the Pyrenees, so no I had time to cook, but in return I will leave you the post about My two-day trip to the Pyrenees with dogs very soon at travel blog.

But going back to the kitchen theme, I think that with this recipe today the season of Autumn/Winter recipes  ❄ is inaugurated. Today it’s time  learn how to prepare a Coconut Curry Soup with Chickpeas, Mushrooms and a good amount of vegetables: broccoli, sweet potato, fresh onion, leek, garlic and a little ginger. I’ve always heard that regularly consuming garlic and ginger helps prevent colds, and while I don’t know if there’s any scientific basis for that, I like to stick with as much anti-cold stuff as I can. Also, the other day I was reading in Vegetarian Nutrition that Broccoli is a good source of Calcium So it will have to be included more often!

Ingredients

400 gr of cooked Chickpeas
400 ml of Coconut milk
Vegetable broth (I used carrot)
1 head of Broccoli
1 small sweet potato
Mushrooms
2 cloves of Garlic
1 fresh onion
1 leek
1 piece of Ginger
1 teaspoon of Curry
1 tip of teaspoon of Turmeric
1 teaspoon tip of Cinnamon
Black pepper
Chopped parsley
Nutmeg
Virgin olive oil
A pinch of salt
Optional: carrot

Step by step

  1. We prepare the ingredients that we will need to fry: washing and peeling those that need it.
    Ingredients that we will need for our Coconut Soup with broccoli, mushrooms and other vegetables.

    Ingredients that we will need for our Coconut Broccoli Soup, mushrooms and other vegetables.

  2. Heat a saucepan over medium-high heat with a long drizzle of olive oil. When the oil is hot, add the two halved garlic cloves. Lower the heat to medium-low power and let brown, making sure they don’t burn and turning them over to finish browning both sides.
    Peel and brown the garlic along with the broccoli bits.

    Peel and brown the garlic along with the broccoli bits .

  3. When the garlic is well browned on both sides, add the chopped broccoli and brown it too.
  4. Next, peel the sweet potato and We cut it into cubes. Add it to the pot and continue chopping ingredients.
  5. Cut and peel a piece of ginger and add it to the pot. Don’t forget to stir periodically to fry all the vegetables well.
    Crook the piece of ginger, fresh onion and mushrooms. We put it in the pot and fry it.

    Crook the piece of ginger, the fresh onion and the mushrooms. We put it in the pot and fry it.

  6. To finish with the vegetables, we peel and slice the fresh onion and mushrooms.
  7. Lo add to the pot along with a pinch of salt, black pepper, nutmeg and chopped parsley. If necessary, we also add another splash of olive oil to grease the pot.
    With the vegetables already browned, add the broth, spices and coconut milk.

    With the vegetables already browned, add the broth, the spices and coconut milk.

  8. Increase the heat slightly and fry until the vegetables are golden, tender and have reduced in size.
  9. Arrivals At this point, now it’s time to add the broth. I used carrot vegetable broth and added it until the vegetables were almost completely covered. Don’t worry, you can do it by eye.
  10. Let it cook gently for about 10 minutes and then add all the coconut milk.
  11. Then add the teaspoon of Curry, the tip of a teaspoon of Turmeric and another tip of a teaspoon of Cinnamon. We keep cooking gently for another 10 minutes.
  12. When we have our soup ready, we add the cooked chickpeas and leave over low heat for 5 minutes, stirring periodically.
  13. And that’s it! ! We serve hot. As a final touch I grated a little carrot on the plate, and also added another pinch of curry and cinnamon on top.
Vegan soup based on coconut milk, with mushrooms, broccoli and many more vegetables.

Vegan soup based on coconut milk, with mushrooms , broccoli and many more vegetables.

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