Ingrédients pour Vegan Pureed Chickpea And Kidney Bean Curry Soup
- Garbanzo Beans
- Kidney Beans
- Diced Tomatoes
- Carrot
- Celery Ribs
- Potato
- Garlic Cloves
- Onion
- 1 teaspoon mustard seeds
- 2 tablespoons olive oil
- 1 teaspoon curry powder (more to taste)
- 1 teaspoon cumin powder
- 1 teaspoon turmeric powder
- Dried Basil
- 2 cups water (or 1-1.5 cups for thicker soup)
- Salt to taste
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Comment préparer Vegan Pureed Chickpea And Kidney Bean Curry Soup
- Drain and rinse one (15-ounce) can of chickpeas and one (15-ounce) can of kidney beans. Set aside.
- Chop 1 medium onion, 2 cloves garlic, 1 red bell pepper (or other vegetables of your choice), and 1 (14.5-ounce) can of diced tomatoes. Set aside.
- Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add 1 teaspoon of mustard seeds and cook until they begin to pop (about 1 minute).
- Add the chopped onion and garlic. Cook for 1 minute, stirring frequently.
- Stir in 1 teaspoon turmeric powder and 1 teaspoon cumin powder. Cook for 30 seconds.
- Add the chopped bell pepper and diced tomatoes. Cook for 1 minute.
- Add the chickpeas, kidney beans, 1 teaspoon curry powder (add more for extra spice), 1/2 teaspoon salt (or to taste), and 1/4 cup chopped fresh basil.
- Pour in 2 cups of water (or 1-1.5 cups for a thicker soup).
- Bring to a simmer, then reduce heat to low and cook for 5 minutes.
- Carefully use an immersion blender to puree the soup until smooth (or to your desired consistency).
- Simmer for another 2 minutes to allow the flavors to meld.
- Taste and adjust seasoning with salt as needed.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
12g
Fat
2g
Carbs
7g