Description
Warm up with this Indian Veggie Potato & Chickpea Soup, a comforting blend of tender potatoes and hearty chickpeas simmered in a savory broth infused with aromatic spices. Perfect for chilly evenings or as a flavorful starter at gatherings, this soup is not only easy to prepare but also customizable to fit various dietary preferences. Let every spoonful wrap you in warmth and joy.
Ingredients
Scale
- 2 medium Yukon Gold potatoes (peeled and cubed)
- 1 can (15 oz) low-sodium chickpeas (drained and rinsed)
- 2 medium carrots (sliced)
- 1 medium yellow onion (diced)
- 4 cloves garlic (minced)
- 1 inch fresh ginger (grated)
- 1 tsp turmeric powder
- 1 tsp cumin seeds
- 4 cups low-sodium vegetable broth
- Juice of 1 lemon
Instructions
- Prepare your ingredients: Peel and cube the potatoes, dice the onion, slice the carrots, and mince the garlic and ginger.
- Sauté aromatics: In a large pot over medium heat, add oil and cumin seeds until they crackle. Add onions and sauté until translucent.
- Add vegetables: Stir in garlic and ginger until fragrant, then add potatoes and carrots. Cook for about five minutes.
- Incorporate chickpeas and spices: Add chickpeas, turmeric, salt, and pepper; stir well.
- Pour in broth: Add vegetable broth, ensuring all ingredients are submerged. Bring to a boil, then reduce heat to simmer for 20-25 minutes.
- Mash or blend if desired: For creaminess, mash some potatoes in the pot or use an immersion blender briefly before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3g
- Sodium: 300mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg