Glutenfree & vegan potato soup with chickpeas, tomatoes and turmeric
Delicious warming bowl of soup. The base is simple, made of potatoes cooked in broth. Combined with chickpeas, tomato, red onion and garlic. The spicy seasonings are also basic: coriander (seeds and fresh cilantro), turmeric, paprika powder and chili flakes.
Dried chickpeas
This soup is not difficult to make, but it does take some time. The chickpeas have to soak for 4 hours and then cook for another hour. In the last half hour of that cooking time, you add the potatoes to cook in the same pot.
Canned chickpeas
Don’t have time for that? Then use canned chickpeas. Start with cooking the potatoes and add the chickpeas at the end. Or choose the even quicker version of this soup: sweet potato with red lentils. Lentils do not have to be soaked and only have to cook for fifteen minutes. Sweet potatoes also need less time than the regular potatoes.
Potato
You cook cubed potatoes with chickpeas, onion and tomato in broth. The potatoes release some starch, which makes the soup wonderfully full and creamy. You can peel the potatoes or you can cook them in their skins. I usually let that depend on how the skin looks. Scrub well and cut out the bad spots.
Broth
You can use a broth of your choice. If you follow Medical Medium you can use the healing broth. I myself used water with mushroom powder. That gives a nice deep flavor to the soup. You can use a single mushroom powder with chaga or reishi. But you get the most flavor from a combination with those two and others. Mine has 7, for example also cordyceps, lion’s mane and shii-take.
No stock cubes please!
Do not use the standard supermarket cubes. These contain all kinds of artificial additives. They hardly even contain any meat! That ‘meat taste’? That’s usually fake. It comes from processed yeast and not from meat.
Herbs
For the topping, use fresh coriander. You do not cook this herb with the soup, but only add it on top.
Spices
You can use all the spices dried, including the turmeric. It is best to grind the coriander seed and black pepper into powder yourself, don’t buy them ground because they loose some of their smell and taste. Grind just before you use them. I simply put pepper in the pepper mill. I grind coriander seeds with an (electronic) coffee grinder.
EVOO or oil free?
I fry my onions and garlic in a dash if extra virgin olive oil. But if you eat as low fat as possible you can skip that step and cook everything together with the potatoes.
Potato soup with chickpeas, tomatoes and turmeric
This recipe may contain
affiliate linksEquipment
- 1 large cooking pan
- garlic press
Ingredients
- 4 cups potato (4 medium potatoes or 300 grams)
- ½ cup chickpeas (80 grams)
- 1 large red onion
- 4 cloves garlic
- 3 tomatoes
- 2 teaspoons coriander seeds freshly ground
- 2 teaspoons turmeric
- 1 tsp paprika powder
- ½ teaspoons chili flakes
- ¼ teaspoons black pepper freshly ground
- 1 handful fresh cilantro
Broth
- 2 ts mushroom powder with 2 cups of water
- or 2 cups MM healing broth
Optional
- extra virgin olive oil leave out for fat and oil free
Instructions
- Soak the chickpeas in a bowl with plenty of water for at least 4 hours.
- Chop the onion and fry in a soup pan with a little oil until translucent.
- Crush the garlic and add.
- Wash the tomatoes, cut into large pieces and add.
- Rinse the chickpeas and add.
- Add the spices and mushroom powder.
- Deglaze with the water. Bring to the boil and then let it simmer gently for half an hour with the lid on the pan.If you don't want to use oil, first bring the water to the boil, then add the other ingredients.
- After half an hour: wash or peel the potatoes (depending on how nice the skin is). Cut away any ugly spots.
- Cut into pieces and add to the soup. Let it simmer for another half hour to 45 minutes.
- Scoop into plates and top with the cilantro/fresh coriander.
Did you make this recipe or do you have any questions? Just leave a comment!