- 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
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.
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