When the weather outside is frightful, there's usually nothing more delightful than a bowl of homemade soup. This easy offering is packed full of goodness -- spinach, purple potatoes, chickpeas and more -- and coconut cream and spices give it a gorgeous finish. And the recipe is also both vegan and gluten-free, so it might even align with your New Year's resolutions!
You will need:
2 tablespoons olive oil 4-5 cloves garlic 1 onion 5 cups vegetable stock (you can make your own or used premade) 1 teaspoon cumin 1 teaspoon coriander 1 teaspoon cayenne 12 ounces purple potatoes 1 15-ounce can chickpeas 1 can coconut milk (Thai Kitchen works best for this) 2 tablespoons tahini 1 tablespoon cornstarch Salt and pepper to taste
1. Scrub and drain the potatoes, then cut into small pieces (the smaller they are, the quicker they will cook, but about half an inch on all sides is a good measurement).
Peel and crush the garlic cloves.
2. Heat the oil in a large pot over medium heat.
Add the garlic and onion.
Cook for about eight minutes, stirring occasionally, until golden-brown.
While the onion and garlic cooks, drain and rinse the chickpeas.
3. Add the vegetable stock and the potatoes.
Toss in the cayenne, bring to a boil and then reduce the heat to a simmer. Cook for about ten to fifteen minutes, until the potatoes are getting tender.
Add the chickpeas and cook for another five minutes.
4. Meanwhile, open the can of coconut milk and scoop off the thick, solidified cream from the top into a liquid measuring cup. Add just enough milk to reach the 2/3 cup line. Put the cream in a small bowl with the tahini and cornstarch.
Add a little bit of salt and as much fresh-cracked pepper as you care to.
Stir it in.
Add the coconut mixture, stir it in and cook for another couple of minutes.
Dish it up and eat it! This is also a great next-day soup -- the ingredients get time to mingle together. It is a tad spicy made like this; if you don't like that, reduce or eliminate the cayenne.
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