Coconutty Potato and Chickpea Soup
This creamy broth is the perfect thing to warm your cockles. Fragrant with lemongrass and chilli, then finished with the most beautiful sizzling ginger oil.
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4
Onion
Ginger
Garlic
Lemongrass
Green Finger Chilli
New Potato
Cumin
Turmeric
Chilli Powder
Coconut Milk
Vegetable Stock
Drained Cooked Chickpeas
Coriander
Salt
Black Pepper
Vegetable Oil
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Notes (3)
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Alister F.
20 days ago
This was a fantastic recipe—full of flavour with minimal effort. As others have mentioned, it turns out more like a curry base than a soup, so we served it over rice, which worked beautifully. We're already planning to make it again with plant-based chicken for the next round—you just know it's going to be a great match as the sauce comes over as quite versatile. Next time, we’ll probably skip the oil at the end just to reduce the oil content, but one thing’s for sure: this one’s definitely going to get made again!
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Andrea S.
6 months ago
Probably the third time cooking this recipe for me and it doesn’t disappoint! I add bacalao and serve with either coriander rice or crusty bread either way delicious 🥰
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Helen B.
7 months ago
Absolutely delicious sauce (which I used leftover roast chicken and broccoli rather than the veggies).
With basmati rice and some quick pickled red onion. A winner.