Time: 50 min.
Complexity: easily
Servings: 6 - 8

This creamy vegan soup, thanks to its chickpeas and abundant vegetables, is filling enough for a full lunch. For an even more satisfying meal, you can add a spoonful of cooked rice or noodles just before serving. When choosing a vegetable broth for this recipe, try to find one that's lighter in color and milder in flavor so it doesn't overpower the other ingredients.

Ingredients:

• 2 tbsp. l. olive oil
• 2 medium leeks (white and light green parts only), halved and thinly sliced ​​into half rings (about 1 cup)
• 2 large carrots, finely chopped (about 1 1/2 cups)
• 450 g potatoes, peeled and cut into 1 cm pieces.
• 3 cloves garlic, finely chopped
• 1 tbsp chopped fresh ginger
• 2 tablespoons curry powder
• 1/4 teaspoon cayenne pepper, or more (to taste)
• 1 can (400 g) of unsweetened condensed milk
• 4 cups vegetable broth
• Zest and juice of 1 lime (remove zest into strips with a vegetable peeler) + lime wedges for serving
• Half a small head of cauliflower, divided into small florets
• 1 can (430 g) canned chickpeas, rinsed
• 0.5 cups cilantro leaves, coarsely chopped

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

potato, carrot, cauliflower, chickpeas, ginger root, leeks, lime juice, concentrated milk, ground cayenne pepper, curry, cilantro

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Preparation:

Step 1
• Heat olive oil in a heavy-bottomed wok or saucepan over medium heat. Add the leeks, carrots, and potatoes. Sprinkle with 1 teaspoon of salt. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
Step 2
• Add garlic, ginger, curry powder, and cayenne pepper. Cook, stirring, until the mixture begins to sizzle, about 1 minute.
Step 3
• Add coconut milk, vegetable broth, and 4 cups of water. Add the lime zest. Bring the soup to a simmer and cook until the vegetables are almost tender, about 10 minutes.
Step 4
• Add the cauliflower and chickpeas. Continue to simmer until the vegetables are very soft and the soup is thick and flavorful, another 20 minutes. Remove the lime zest. Season with salt and pepper to taste. Add lime juice and cilantro and serve with lime wedges.

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