Thai Chickpea Soup

When someone asks me for a quick, cheap and healthy recipe, this one is on the top of my mind. It is amazingly easy to make and adaptable to your own taste. Simply throw in any of your favorite veggies and see if it works. Since the consistency is quite thick you could eat it as a soup as well as a sauce, like my colleague likes to do.

Serves: 4

Time: 20 min

You need:

1 leek, in rings

1 red pepper, chopped

1 courgette (zucchini), chopped 

2 cans of chickpeas, drained 

1 can of coconut milk 

2/3 tsp green thai curry paste (check for sugar!)

300 ml vegetable broth, from cube (check for gluten!)

2 fresh limes, 1 for soup, 1 to garnish in thick slices
fresh coriander

1. Heat up some olive/coconut oil in a large soup pan. 
2. Sauté the leek until semi- transparent
3. Add the pepper, courgette and the thai curry paste and fry for apr. 3 min.
4. Slowly pour in the coconut milk, vegetable broth and the chickpeas
5. Stir until boiling point and let it slowly cook for 5/10 min, add the juice of 1 lemon, just squeeze it
6. garnish with the other lemon and fresh coriander 

Posted in: Cheap,Dinner,Easy,Fast,Guests,Lunch,Vegan