Quick and easy curry soup

I love a nice steaming bowl of spicy soup for lunch. Soup is so are easy and quick to make, you just have to put the ingredients in the pan in the right order, put the lid on and the food is ready 10-20 minutes later. Super handy for busy workdays, but also for parties where you don't want to spend too much time preparing food for a crowd. Even picky eaters usually like soup and with some fresh bread. You have a festive meal on the table in no time.

This curry soup is even easier than usual because you really only have to mince an onion and open a few cans. Yet it is a healthy full-fledged nutritious meal. If you like a thick chunky soup, use a blender to puree some of it, so it  becomes nice and thick and creamy. Don’t hesitate to double the recipe so you have a few extra portions for lunch or dinner the next day.

If you'd like to prepare this soup in an Instant Pot or similar electric pressure cooker, add the peas with the other ingredients and cook everything on high pressure for 5 minutes and do either a natural or quick release.

Ingredients

• 1 large onion, minced
• 300 g (1 1/2 cups) of cooked chickpeas, drained
• 400 g (1 14 oz can) tomato cubes or crushed tomatoes
• 400 ml (1 2/3 cups) of water
• 2 teaspoons vegetable bouillon powder
• 2 cloves of garlic or 1 teaspoon of garlic powder
• 2 teaspoons curry powder
• 1 teaspoon cumin powder
• 1 teaspoon of ginger powder or grated ginger
• 1/4 teaspoon chili flakes
• 200 g (1 1/2 cup) frozen peas

Instructions

Heat a dash of oil in a pot and sauté the onion for a few minutes until it starts to brown. Add the chickpeas, tomatoes, water, bouillon powder and herbs and bring to the boil. Simmer for 15 minutes. Add the peas for the last 5 minutes and heat through. 

Puree a quarter to a third of the soup with a blender or immersion blender so that it becomes nice and thick. Serve with pita bread, papadums (gluten-free), Lebanese bread or baguette.