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Golden Soup with Chickpea Croutons
From my cookbook PLANTIFUL COOKING: A soup so golden, even your turmeric’s jealous.
Ingredients you'll need
For the soup
- 1 small onion
- 1 garlic clove
- ca. 1 cm Ingwer
- Oil for frying
- 1 tsp curry powder
- ½ teaspoon Chili powder
- 60 ml coconut milk
- 50 g green vegetables of your choice
- (With.
- B. Broccoli, Spinach, Chard)
- Salt to taste
- Juice of ½ lime
- sugar
For the chickpea croutons
- 1 tsp olive oil
- ½ can of chickpeas (110 g), drained
- ½ tsp ground cumin
- 1 tsp sweet paprika powder
- ½ tsp ground coriander
- Salt to taste
- 2 teaspoons agave syrup or maple syrup
Let's get cookin'
- To make the soup, first peel and finely chop the onion, garlic, and ginger, and fry them in a little oil in a pan until translucent. After a few minutes, add the spices and toast them briefly.
- Next, add the coconut milk and 120 ml water. Let the soup simmer briefly over medium heat while you chop the vegatebles.
- Now add the vegetables and season the soup with salt, lime juice, and a pinch of sugar. Cover and simmer over medium heat for 5–10 minutes.
- It's time to prepare the chickpea croutons. Heat the oil in a pan and add the chickpeas. Sauté for a few minutes over high heat, then season the chickpeas and caramelize them slightly with the agave syrup. Stir well.
- At this point, the vegetables in the soup should also be cooked, so you can arrange everything in a bowl and enjoy.
You like this recipe? You can buy my cookbook PLANTIFUL COOKING here, where you can find this and many more recipes for any occasion.
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DK Verlag/Mathias Neubauer
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Sunshine in a bowl, with a crispy crunch.
Can you believe that I already published two cookbooks? I can't either. It's an absolute dream come true. I would love for you to support Fitgreenmind by buying my second cookbook PLANTIFUL COOKING here.
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