A delicious, warming soup for chilly days. Use whatever greens are fresh and best on the day. We served ours with warm roti.
Serves: 4
INGREDIENTS
2 tablespoons olive oil
1 large onion, thinly sliced
3 cloves garlic, crushed
1 tablespoon mild curry powder
1 teaspoon each ground garam masala, turmeric and ground ginger
1 kilogram agria potatoes, peeled and diced 2cm pieces
4 cups vegetable or chicken stock
400-gram tin chickpeas, drained and rinsed
2 large handfuls shredded greens, use spinach, kale or silverbeet
sea salt and ground pepper
To serve
½ cup chopped coriander
1 cup coconut cream, plus extra for serving
Toasted Sunflower Seed and Spinach Drizzle, recipe below
roasted sunflower seeds and puffed quinoa
Toasted Sunflower Seed and Spinach Drizzle
⅓ cup toasted sunflower seeds
3 tablespoons olive oil
1 cup packed baby spinach
¼ cup packed parsley leaves
zest 1 lemon, plus 1 tablespoon lemon juice
2 cloves garlic, crushed
sea salt and ground pepper
METHOD
Heat the oil in a large saucepan and add the onion and garlic with a good pinch of salt. Cover and cook for 5 minutes.
Add all the spices and a splash of water, cover and cook for 5 minutes. Add the potatoes and stir to coat in the spice mix.
Add the stock and chickpeas, season and bring to the boil. Reduce the heat and simmer gently for 20 minutes or until the potatoes are tender. Stir in the greens and simmer until wilted.
To serve: Add the coriander and coconut cream to the hot soup but don’t let it boil otherwise it will curdle.
Ladle into bowls and top with extra coconut cream, the Toasted Sunflower Seed and Spinach Drizzle, if making, sunflower seeds and puffed quinoa.
Toasted Sunflower Seed and Spinach Drizzle
Place all the ingredients in a food processor and season generously with salt and pepper. Blend until smooth and bright green, then add 2 tablespoons of water and blend again.
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