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Easy Chickpea Curry Soup

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Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4
Author: Juri Austin
Make this quick and delicious curry soup with chickpeas, vegetables, and curry powder. It’s an easy, nutritious soup the whole family will love!
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Curry soup served in a bowl.

Equipment

  • Medium saucepan

Ingredients
  

  • 1 Onion
  • 1 Carrot
  • ⅛ head Cabbage
  • ½ cup Chickpeas
  • 1 Tbsp Vegetable Oil
  • 1 tsp Curry Powder
  • 1½ tsp Vegetable Bouillon Powder
  • 3 cups Water
  • Sald and Pepper, to taste

Instructions
 

  1. Prep the vegetables: Dice the onion, carrot, and cabbage.
  2. Sauté: Heat the oil in a pot over medium heat. Add the onion and carrot, and cook until they soften. Stir in the cabbage and sauté for another minute.
  3. Simmer: Add the chickpeas, curry powder, bouillon, and water. Stir to combine, then bring to a gentle boil. Reduce the heat to low, cover, and simmer for 20 minutes.
  4. Season: Check the taste and adjust with salt and pepper. Serve in a bowl and enjoy!

Notes

  • Storage: Store leftover curry soup in an airtight container or glass jar in the refrigerator for up to 3 days.
  • Add extra curry powder if you like more heat.
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Nutrition

Serving: 1servingCalories: 91kcalCarbohydrates: 12gProtein: 3g

This nutritional information is estimated and provided for general reference only.

Course: Soup
Cuisine: Japanese
Keyword: curry soup

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