Chickpea spinach curry recipe

Festive soup

by Karine Stephan, Registered Nutritional Therapist
happylivingnutrition.co.uk
IG: @happylivingnutrition

Serves

4

Good for:

Lunch,
Dinner

Ingredients

  • 1 litre vegetable broth
  • 2 chopped onions
  • 2 minced garlic gloves
  • 1 tablespoon curry powder (mild or medium)
  • 2 teaspoons grated fresh ginger
  • 2 medium leeks, chopped
  • 2 medium potatoes, chopped
  • 180g vacuum-packed chestnuts (e.g. Merchant Gourmet)
  • 300g silken tofu (e.g. Clearspring)
  • Salt & pepper (optional)
  • Serve with (optional) chopped chestnuts, mixed herbs

Step by Step Instructions

Step 1

Heat 250ml of the vegetable broth in a large pan.

Step 2

Add the onions and cook for 5 minutes.

Step 3

Stir in the garlic, curry powder and ginger, and cook for 2 minutes.

Step 4

Add the remaining broth, leeks, potatoes and chestnuts and bring to a boil.

Step 5

Cover and simmer for 20 minutes.

Step 6

Blend the soup, then add the silken tofu, and blend again until smooth and creamy.

Step 7

Add garnish.

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