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.
Cut the garlic bulb in half and coat in a little oil.
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.
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 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.
Notes
Nutritional information is approximate and a guideline only.