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A wholesome and delicious potato and chickpea soup that is vegan and versatile!

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Recipe Summary test

prep:
20 mins
cook:
35 mins
total:
55 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large pot over medium heat; stir in onions. Cook and stir until the onions has softened and turned translucent, about 5 minutes.

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  • Stir in curry powder, cumin, turmeric, and coriander, adding water as needed so nothing sticks to the bottom. Add vegetable broth, sweet potatoes, white potatoes, and chickpeas. Bring to a boil, then reduce heat and cook until potatoes are soft enough to blend, about 20 minutes.

  • Blend soup with an immersion blender until desired consistency. Season with salt and pepper.

Cook's Notes:

You can use 3 1/3 cups cooked chickpeas in place of canned. Any white potatoes can be used.

For a thicker soup, reduce broth or add additional potatoes of any variety!

Nutrition Facts

281 calories; protein 8g; carbohydrates 54.7g; fat 4g; sodium 752mg. Full Nutrition
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