Curried chickpea and veggie soup
6
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
This pumpkin and cauliflower curried soup is jam packed with flavour!
Ingredients
Flaked almonds
1 tbs
Olive oil
1 tbs
Brown onion
1 medium, chopped
Garlic
2 clove(s), crushed
Indian curry paste
1½ tbs, (such as korma)
Vegetable stock
4 cup(s), (1L)
Butternut pumpkin
500 g, cut into 1.5cm pieces
Cauliflower
450 g, (half large head) cut into florets
Canned chickpeas, rinsed and drained
1 400g can, (1 x 400g)
Cheese, paneer
120 g, cut into 1.5cm pieces
Fresh coriander
¼ cup(s), leaves
Instructions
1
Toss almonds in a large saucepan over medium heat until golden. Transfer to a bowl.
2
Heat oil in same pan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic and curry paste and cook, stirring, for 1 minute or until fragrant.
3
Add stock and pumpkin and bring to the boil. Reduce heat and simmer, covered, for 5 minutes. Add cauliflower and cook, covered, for 10 minutes or until pumpkin is tender.
4
Add chickpeas and paneer and cook, uncovered, for 5 minutes, or until heated through. Serve sprinkled with almonds and coriander.
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