Chickpea and Curry Soup
6 servings
20 minutes
Chickpea and curry puree soup is a harmony of flavors inspired by European cuisine but with Eastern nuances. Chickpeas, rich in protein, give the dish a delicate texture while curry adds a warm, spicy aroma. Potatoes add softness and cream provides creamy sophistication. The light spiciness of garlic and fresh parsley complete the composition. This soup warms on cool days, nourishes and satisfies hunger while remaining light and healthy. It is perfect for a cozy home dinner or a vegetarian diet. The dish not only delights the taste but also positively impacts the body by enriching it with essential nutrients. The simplicity of preparation makes puree soup an excellent choice even for those who don't like to stand long at the stove.
1
Soak the chickpeas in water for 12 hours, then boil for 50 minutes until cooked.
- Chickpeas: 100 g
2
Peel the potatoes and onions, lightly fry them, then stew until they become soft.
- Potato: 6 pieces
- Onion: 1 piece
3
Chop chickpeas, garlic, and potatoes in a blender.
- Chickpeas: 100 g
- Garlic: 2 cloves
- Potato: 6 pieces
4
Pour in the broth. Add curry. Bring to a boil.
- Chicken broth: 0.7 l
- Curry: 1 teaspoon
5
Turn off the soup. Pour in the cream. Stir.
- Cream 10%: 100 ml
6
Garnish with parsley.
- Parsley: to taste