Simple & hearty chickpea soup with red onions
Try something different for your chickpea soup! This is a perfect comforting protein-rich winter soup made with red onions, tofu, jerusaleme artichokes, chickpea, turmeric, ginger, and a handful of fresh herbs.
Servings: 4 people
Calories:
Cost: 10$
Equipment
- saucepan with a lid
- sharp cooking knife
- Cooking spoon
- A medium bowl
- Blender
Ingredients
- 5 medium red onions
- 3 medium shallots
- 2 tablespoons coconut oil
- ½ teaspoon unrefined salt
- 1 piece of turmeric root (fresh)
- 1 small piece of ginger
- 3 cloves of garlic
- 1 teaspoon curry powder
- 1 tablespoon bouillon powder (optional)
- 2-3 Jerusalem artichokes
- 3 cups boiling water/broth
- 2 cups cooked chickpeas
- a handful of fresh parsley, cilantro, and scallions
- 200 grams soft soy
Instructions
- Dice the onions and shallots and bring them into a pan/saucepan
- Place on medium heat, add some coconut oil, mix well, cover, and let the onions cook as you stir now and then for 8 minutes
- Meanwhile, peel and cut the artichokes into small cubes, chop the base of scallions and dice it,
- Using a vegetable peeler, grate garlic, ginger, and turmeric. CAUTION; turmeric will stain your hands and utensils
- Bring the above ingredients into the cooking onions, add the bouillon, the salt, the curry, and stir together. Cover to cook for 4 minutes.
- Add boiling water or broth, stir well, bring to boil, then cover, and simmer for 5 minutes
- During this time, prepare the chickpeas, and chop the herbs
- Add the chickpeas in the saucepan, give a stir and cover to cook for 3-5mins.
- Cut off the heat, let the dish cool before mixing
- As you wait, put the chopped herbs and tofu in a blender and blend
- Scoop some of the cooked dish and set it aside. You'll use it to top the soup once served
- Put the remaining dish into the blender, be careful not to burn yourself, avoid adding too much hot liquid into the blender
- If you can not blend all the dish at once, add small batches and blend. This is particularly important if your blend isn't big enough to hold all the cooked dish!
- Blend all and taste to check the seasoning. If the soup is too thick add some hot water/broth
- Serve this chickpea soup immediately topping with the scooped dish. The soup can be served with some bread or on its own as a light dinner meal.
Notes
- To save you time, cook dry chickpeas days before, if not, use canned chickpeas.
- I like chopping as I cook. When the onions are cooking, chop, dice the rest of the ingredients.
- I use a blender to make my soups, feel free to use an immersion blender instead