Potato and Roasted Garlic Soup with Curried Chickpea Croutons

Potato and Roasted Garlic Soup with Curried Chickpea Croutons

Topped with crunchy curried chickpeas this potato and roasted garlic soup is creamy and comforting as well as being a perfect way to use leftover whey.

Course Appetizer, Soup

Cuisine International

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 135kcal

Author Corina Blum

Ingredients

1 bulb garlic
1 onion diced
400 g potatoes cubed
800 ml whey or vegetable stock or half stock and half milk
½ teaspoon Black pepper
½ teaspoon salt

For the Garnish

50 g chickpeas
¼ teaspoon curry powder
½ tablespoon oil

Metric - US Customary

Instructions

Mix the chickpeas, curry powder and oil together. I usually make a larger amount than stated in this recipe so the leftovers can be eaten as a snack.
Cut the garlic bulb in half, or just slice the end of the bulb off and coat in a little oil. Wrap it in foil so it doesn't burn.
Put the chickpeas and the garlic on a baking tray and roast in the oven at 200C for about 20 minutes until the garlic is soft and the chickpeas are crispy.
Alternatively, cook them in the air fryer for about 15 minutes at 190℃.
At the same time cook the onion gently in a saucepan in a little oil until it is soft but not browned.
Add the potatoes and the whey or stock and simmer for 20 minutes.
Blend the soup either using a stick blender or transfer it to a blender, in batches if necessary.
Season the soup with the black pepper and serve it topped with the croutons.

Video

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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