Chickpea curry soup with mushrooms and herbs

Tales of a Kitchen / Chickpea curry soup with mushrooms and herbs

This must be the best soup I have made in the past years. No kidding, it is absolutely perfect. My favorite flavors, my favorite spices, my favorite textures and ingredients, all in one tiny big bowl. The recipe belongs to Kat Stokes, with few minor adjustments based on what I had in the pantry.

Tales of a Kitchen / Chickpea curry soup with mushrooms and herbs

I made this recipe last weekend and I made A LOT. For 2 reasons. I really really love soup. And I wanted to freeze half to have for rainy/lazy days. If you want to make less, simply half the ingredients.

The ingredient list might seem long, I know. But it’s mostly spices and pantry staples like canned tomatoes and chickpeas, garlic and onion etc. So don’t be scared.

Tales of a Kitchen / Chickpea curry soup with mushrooms and herbs

Chickpea curry soup with mushrooms and herbs

Makes A LOT

Ingredients

  • 4-5 TBSP olive or coconut oil
  • 2 tsp curry powder
  • 2 tsp cinnamon powder
  • 2 tsp turmeric powder
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 2 cm piece of ginger, finely chopped
  • 1 onion, finely chopped
  • 2 pandan leaves, cut in half
  • 2 sticks of lemongrass, lightly bashed and cut in half if needed
  • 8 kaffir lime leaves
  • 2 garlic cloves, crushed
  • 3 sticks of celery, roughly chopped
  • 10 small mushrooms, roughly chopped
  • 3 kale leaves, stems and all, roughly chopped
  • a handful of coriander, the roots and stalks, cleaned very well (reserve the leaves for plating up), roughly chopped
  • a handful of parsley, leaves and stalks, roughly chopped
  • 2 cans of diced tomatoes
  • 2 cans of chickpea, drained and rinsed
  • 500ml coconut milk
  • 1.3 L veggie stock
  • 1 tsp salt or to taste
  • black pepper, to taste

Steps

  1. Fry the onion, garlic, fresh ginger and celery in coconut/olive oil on medium low heat, for 3-4 minutes.
  2. Add the spices and aromatics: curry powder, cinnamon, turmeric, paprika, garlic powder, pandan leaves, kaffir lime leaves, and continue to fry for another 2 minutes.
  3. Add the canned tomatoes, pandan leaves, fresh coriander and parsley and the kale.
  4. Add the veggie stock, mushrooms, coconut milk and chickpeas.
  5. Bring to a boil and then continue to simmer on medium low heat for 30 minutes.
  6. Allow to cool and then remove and discard the pandan leaves and lemongrass stalks.
  7. Puree the soup to a smooth consistency. You will need to do this in batches.
  8. Return to the pot to warm up for serving and season with salt and pepper as needed.
  9. I served mine with fresh parsley and coriander and my crunchy roasted chickpeas.

 

 

 

 

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