Name: Hearty Curried Vegetable & Chickpea Soup
Total time: 50 min
Yield: 4
Ingredients: 1 tbsp olive oil; 1 tsp cumin seeds; 2 cloves garlic, crushed; 2 tsp finely grated fresh ginger; 1 large brown onion (200g), chopped; 300g sweet potato, peeled, cut into 2cm cubes; 1 medium potato (200g), cut into 2cm cubes; 2 medium carrots (240g), chopped; 1 tbsp curry powder; 1 litre (4 cups) vegetable stock; 200g cauliflower, cut into small florets; 400g can chickpeas, drained, rinsed; ⅓ cup (80ml) coconut cream, to serve

VMG Recipes