Do you like curry? In today’s recipe you will not find it in the usual combination with chicken. We decided to prepare a vegan cream soup full of oriental flavours. The base is made up of chickpeas with curry paste and coconut milk, which mellows the whole taste. To make the soup more nutritious, we added some quinoa. Then it’s up to you what you use to garnish it. You won’t go wrong with the wickedly good combination of spring onions, coriander and sesame seeds.
Ingredients for the soup:
- 200 ml of tomato paste
- 200 ml coconut milk
- 120 g quinoa
- 120 g chickpeas
- 3 cloves of garlic
- 1 tablespoon of yellow curry paste
- 1 teaspoon of turmeric
Ingredients for the garnish:
- spring onion
- sesame seeds
- fresh coriander
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Method:
First, cook the quinoa – mix 120 g with 240 ml of water and cook until tender. Once it’s ready, put it aside and start preparing the soup itself.
Drain the brine from the chickpeas and prepare a frying pan, onto which you will apply oil spray. Once it is hot, put the chickpeas in it and fry them along with the yellow curry paste, turmeric and finely chopped garlic. Then add coconut milk, tomato purée to the mixture and stir well. Then add 0.7 litres of water (or stock) and bring to the boil.
Ladle the finished soup into four bowls. Put a portion of cooked quinoa in each and garnish with spring onions, sesame seeds and coriander.
Our tip: If you like creamy soups, you can blend it with an immersion blender. If you find it too thick, just dilute it slightly with water.
Nutritional values | 1 serving including quinoa (4 servings total) |
|---|---|
| Energy value | 264 kcal |
| Protein | 8g |
| Carbohydrates | 29g |
| Fats | 12g |
| Fibre | 4g |
As you can see, curry doesn’t just go with meat. It is also a great way to make soup, which is nicely smooth thanks to the coconut milk. So Bon Appetit!
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