Ingredients
- 1 tbsp vegetable oil
- 1 tall onion, chopped
- 1 tsp finely grated new root ginger
- 1 garlic clove, chopped
- 1 tbsp garam masala
- 850ml vegetable stock
- 2 tall carrots, quartered lengthways and chopped
- 400g can chickpea, drained
- 100g green bean, chopped
Blueprint
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STEP 1
Warmth the oil in a medium saucepan, then add the onion, ginger and garlic. Fry for 2 minutes, then add the garam masala, give it 1 min extra, then add the stock and carrots. Simmer for 10 minutes, then add the chickpeas. Exercise a stick blender to whizz the soup rather. Accelerate in the beans and simmer for 3 minutes. Pack right into a flask or, in the occasion you’ve got a microwave at work, kick back and warmth up for lunch. Mountainous with naan bread.
RECIPE TIPS
EASY ITALIAN BROTH
Make this an Italian soup by swapping the ginger
and garam masala for 1 tbsp chopped rosemary.
Recipe from Ethical Food journal, February 2009