This is the soup to end all colds. It’s got a combination of turmeric, garlic, ginger, lemon and pepper that will see you through this cold season unscathed.
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Serves
2
Onion
Garlic Cloves
Ginger
Lemons
Coconut Oil
Ground Turmeric
Drained Cooked Chickpeas
Chilli Flakes
Spinach
Coconut Yoghurt
Mint
Coconut Milk
Vegetable Stock
Serves
2
Onion
Garlic Cloves
Ginger
Lemons
Coconut Oil
Ground Turmeric
Drained Cooked Chickpeas
Chilli Flakes
Spinach
Coconut Yoghurt
Mint
Coconut Milk
Vegetable Stock
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Step 1.
Finely chop the onion before grating or mincing the garlic and ginger. Zest the lemons and slice them in half. Set aside.
Step 2.
Drain and rinse two cans of chickpeas.
Step 3.
Add 2 tbsp of oil to a medium pan and sauté the onion for 3-5 mins, then add the spices, chilli flakes, ginger, and garlic.
Step 4.
Sauté for a further 2 mins and then add the drained chickpeas. Fry for 5-8 mins, stirring often, until the chickpeas start to soften and slightly crisp up. Remove 3-4 tbsp of chickpeas from the pot and save on the side for garnish.
Step 5.
Add the coconut milk and stock and stir well.
Step 6.
If you like, you can use a potato masher to mash some of the chickpeas in the soup. This will give it a chunky texture. Stir through the spinach.
Step 7.
Simmer for 10 mins and then add the juice and zest of the two lemons. Start with one and taste it, adding more to your liking. Season well with salt and pepper.
Step 8.
To serve, ladle the soup into two bowls, topping with a big dollop of coconut yogurt and some fresh mint leaves, if using. Finish with a sprinkle of chilli flakes if you like.
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