Samosa Soup
A hearty version of a favourite snack
Ingredients
- 2 tbsp avocado oil
- 5 medium potatoes, unpeeled and cubed
- 1 small onion, chopped
- 2 garlic cloves, crushed
- ¼ tsp cayenne pepper
- 1 tsp cumin
- 1 tsp yellow curry powder
- 1 tsp ground coriander
- ½ tsp ground cardamom
- ½ tsp fennel seeds
- 1 tsp turmeric
- 1 tbsp fresh parsley, chopped
- 3 cups low sodium vegetable stock
- 2 cups coconut milk
- 2 cups canned chickpeas, drained
- 2 cups frozen green peas
- ½ lime, juiced
- salt and pepper
Instructions
- Heat oil in a large saucepan and add the potatoes, onion and garlic. Sautée over a low heat for 5 minutes.
- Add the cayenne, cumin, curry powder, coriander, cardamom, fennel seeds, turmeric and parsley. Stir well and cook for 2 minutes, until fragrant.
- Add the vegetable stock and coconut milk and bring mixture to a boil.
- Cover, reduce heat and simmer for 20 minutes.
- Add chickpeas, peas and fresh lime juice and continue to cook the soup for another 5 minutes.Check for seasoning.
- Uncover and simmer on low for 10 minutes.
- Serve with crispy chickpeas, fresh parsley or cilantro.