Dice the onion. Pour oil in a medium pot and throw in diced onion. Sauté on medium heat until translucent. Stir occasionally.
Now it’s time to add chickpeas, peeled and diced potatoes, parsley (leave some for garnish), salt and sweet paprika. Pour in vegetable broth, cover with lid & ring to a boil.
Reduce the heat and simmer on medium-low until the potatoes are cooked (This will take 10-15 minutes). Take it off of the heat and puree the soup until smooth.
At last add coconut milk and simmer for a further 2-3 minutes.
Pour into bowls. Serve with fresh parsley, seeds of your choice and feta cheese.
Keyword: Vegetarian Soup Recipes
Creamy Chickpea Soup with Coconut Milk & Feta
Amount Per Serving
Calories 393Calories from Fat 225
% Daily Value*
Saturated Fat 10g63%
Vitamin A 1720IU34%
Vitamin C 16.8mg20%
* Percent Daily Values are based on a 2000 calorie diet.
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