Creamy Chickpea Soup

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As I have multiple recipes including it, you can probably tell I love turmeric. It has a wonderful slightly sweet yet earthy flavor and you can’t beat the beautiful yellow color. So here we are with another recipe using turmeric. Creamy Chickpea Soup is a quick cooking soup that use a roux as a base to get the creamy texture.

When I first started cooking roux’s were slightly intimidating but after years of practice it’s really a simple ratio and accepting that you may need a bit of patience. So to start just dice about a cup of celery and 1/2 an onion. Place these in a soup pot with a bit of oil and 1 tsp of garlic. Saute the onion, celery and garlic for about 5-10 minutes until the onion is translucent.

I used frozen celery. Bought fresh but diced and frozen for future use.

Once the onion is translucent, add 2 tbsp of butter. Let this fully melt then add 1/4 cup of flour and combine them well. The vegetables will begin lumping together.

Continue sauteing this for 3-5 minutes then very slowly stir in 2 cups of milk to combine with the roux. The temp should be medium high as the milk will need to come to a simmer. Milk can scald very easily so just make sure the temp isn’t too high and that you are stirring continuously. As you stir it should begin to thicken. Set the temperature to medium and while stirring frequently allow the milk to thicken. You should be able to feel the difference as you stir.

Once the milk has thickened, add 2 cups of broth, once again pouring in slowly and stirring consistently. This may take away some of the thickness so make sure the milk is thoroughly thickened before adding broth. Allow this to simmer for about 5-10 minutes once added, stirring frequently.

Add 2 cups of frozen mixed vegetables, 15 oz of chickpeas (drained and rinsed), 1 tsp turmeric, 1/2 tsp paprika, and salt and pepper to taste. Simmer for about 10 minutes until the mixed vegetables are cooked through and serve.

Creamy Chickpea Soup

Ingredients:

  • 1 cup diced celery
  • 1/2 an onion
  • 1 tsp garlic
  • oil of choice
  • 2 tbsp butter
  • 1/4 cup flour
  • 2 cups milk
  • 2 cups vegetable broth
  • 2 cups frozen mixed vegetables
  • 1 tsp turmeric
  • 1/2 tsp paprika
  • 15 oz can of chickpeas (drained and rinsed)
  • salt and pepper to taste

Instructions:

  1. Diced 1 cup of celery and 1/2 an onion. Place these in a pot with 1 tsp garlic and a bit of oil. Saute for about 5-10 minutes until the onions are translucent.
  2. Add 2 tbsp butter, let this melt and combine with the veggies. Once butter is fully melted, add 1/4 cup of flour. Stir to combine the veggies, butter and flour and create a roux. Let this cook for 3-5 minutes.
  3. Very slowly add 2 cups of milk, stirring continuously as you add it. As you continue stirring, bring the milk to simmering. As you stir you should feel the milk begin to thicken. Simmer about 5-10 minutes until thickened.
  4. Slowly add 2 cups of vegetable broth, stirring frequently. Allow this to simmer for another 5-10 minutes until thickened.
  5. Add 2 cups of frozen mixed vegetables, 1 tsp turmeric, 1/2 tsp paprika, 15 oz can of chickpea (drained and rinsed), and salt and pepper to taste. Simmer for about 10 minutes, until the mixed veggies are cooked, then serve!

Curried Lentil Potato Soup

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My 3 year old has strange tastes. Not like a “he eats watermelon with ketchup” weird (though he does that too) but like, he doesn’t like buttered noodles. What child doesn’t like buttered noodles?? I swear he doesn’t like them just to be contrary because what’s simpler than buttered noodles when you are in a hurry for a meal. Anyways, one type of noodle that he does love is noodles that have been cooked in curry and turmeric, which is how I came upon this soup.

That said, the noodles are totally optional. I think they add a nice balance to make this soup a bit thicker and less broth-y, but if the potatoes are plenty for you that’s great and saves you a few minutes on cook time.

Start by dicing 1/2 an onion, 1 cup of celery (2-3 stalks), and 1 cup of carrots (~2 carrots). Place these in a soup pot with a bit of oil and saute for about 5 minutes. Add 1 tsp turmeric and 1 tsp curry powder. Cook until fragrant, about another 5 minutes.

Yes, I need a new soup pot.

Add 8 cups of broth, 2/3 cup of rinsed lentils, and the diced potatoes. In regards to the potatoes, I used 2 russet potatoes this time but I’ve made it with 4 little red potatoes before. Either works. Bring the soup to a boil and allow it to simmer for 15 minutes. After the 15 minutes, add 1 cup of small pasta (I used elbows) and cook for another 10 minutes before serving.

Curried Lentil Potato Soup

Ingredients:

  • 1/2 an onion
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 tsp turmeric
  • 1 tsp curry powder
  • 8 cups vegetable broth
  • 2/3 cup brown lentils
  • 2 russet potatoes (or 4 red potatoes)
  • 1 cup of small pasta (I used elbows)

Instructions:

  1. Dice onion, celery and carrots. Place these in a large soup pot with a bit of oil and saute for about 5 minutes.
  2. Add 1 tsp turmeric and 1 tsp curry powder and allow this to cook with the veggies for another 5 minutes or so.
  3. Add 8 cups vegetable broth, 2/3 cup lentils, and diced potatoes. Bring broth to a boil. Once boiling drop the temperature to medium to allow it to simmer for 15 minutes, stirring occasionally.
  4. Add 1 cup of pasta, cook for another 10 minutes, or until the pasta is fully cooked.