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Curried Potato and Chickpea Soup
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Description
Creamy and comforting with just a touch of spice.
Ingredients
- 1 Tablespoon Olive Oil
- 2 Tablespoons All-purpose Flour
- 4 cups Chicken Or Vegetable Stock
- 1 whole Onion, Peeled And Quartered
- 3 whole Potatoes, Peeled And Cut Into Chunks
- 1 can (15 Oz. Size) Chickpeas, Rinsed And Drained
- 1 cup Milk
- 1 Tablespoon Chopped Fresh Chives
- ½ teaspoons Curry Powder, Or To Taste
- Salt And Pepper, to taste
Preparation
Add the olive oil to a large soup pot and, on low heat, whisk in the flour. Slowly whisk in the stock until the liquid is smooth and there are no lumps. Add the onion and potatoes, cover and cook on medium low heat for 20 minutes.
Add the chickpeas and, using either a stick blender or regular blender, puree the soup until as smooth or chunky as you like. Stir in the milk and chives. Season with curry powder, salt and pepper and serve with a handful of oven roasted chickpeas, if desired.
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