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.
Servings 4
Calories 135kcal
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
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
Calories: 135kcal | Carbohydrates: 26g | Protein: 3g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 1093mg | Potassium: 504mg | Fiber: 4g | Sugar: 4g | Vitamin A: 432IU | Vitamin C: 22mg | Calcium: 27mg | Iron: 1mg