Hot and sassy samosa soup

chickpea soup

I noticed soups are an incredibly sought after recipe on my blog. But that doesn’t come as a surprise. I mean, it’s soup! I could have had soup even for breakfast and proud of it. Warm, nourishing, soothing and chockfull of veggies and spices, the right soup can be just what I need on a cold autumn or winter morning.

chickpea soup

The inspiration for this awesomesoup (a word I’d like to coin) struck me while enjoying these baked rice paper samosas (gorgeous recipe that you should really try). I fell in love with the filling and the lovely warming spices and said to my partner ‘I want to have bowls full of this!‘ And what better way to enjoy bowls full of anything if not soup?

This soup is heavenly comfort food and I urge you to make it! You can leave it chunky or make it creamy and smooth, it’s delicious either way. I just have a mild obsession with creamy soups. Top it with some crunchies and fresh herbs and you’re set for a feast.

chickpea soup

Hot and sassy samosa soup
Author: Chris
Prep time: 8 mins
Total time: 30 mins
Serves: 3-4
  • 1 medium onion, roughly chopped
  • 4 TBSP coconut oil
  • 4 cloves of garlic, roughly chopped
  • 1 TBSP finely chopped turmeric
  • 2 TBSP finely chopped ginger
  • 1 tsp cumin powder
  • 1/2 tsp mustard seeds
  • 1 tsp coriander powder
  • 1/2 tsp cinnamon
  • chili flakes, to taste
  • 1 medium – small sweet potato, peeled and roughly chopped
  • 1 big carrot, peeled and roughly chopped
  • 1 can of chickpea, drained and rinsed
  • 3 TBSP veggie stock powder (try your hand at making your own! super easy, recipe link below)
  • 4 cups water
  • sea salt flakes, to taste
  • freshly cracked black pepper, to taste
  1. Mix & crush your spices with a mortar and pestle. Set aside.
  2. Warm the coconut oil in a medium pot on medium heat and add the onion.
  3. Sautee the onion until translucent and add garlic, turmeric and ginger, as well as all the spices – cumin, mustard seeds, coriander, cinnamon and chili flakes. Cook them, stirring, for a couple of minutes.
  4. Add sweet potato and carrot and stir. Cook for a couple of minutes.
  5. Add water and veggie stock powder (or you can use veggie stock), add the chickpeas as well, cover and bring to a boil.
  6. Lower the heat and simmer for about 15 mins or until veggies are cooked.
  7. Taste and season with sea salt and black pepper.
  8. Turn off the heat, take the lid off and allow the soup to cool.
  9. Once cooled, add it to a blender and puree it. You might need to do this in batches. Do not overload your blender.
  10. Taste and season some more if needed.
  11. When ready to serve, warm it up and top with seeds and fresh herbs. If you have some semi-dehydrated cherry tomatoes and peppers use them. Such a good match.

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