Quick and Easy Vegan Soup

"This soup is easy to make with cupboard staples. Based on a recipe by Mark Bittman."
 
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Ready In:
20mins
Ingredients:
7
Serves:
4

ingredients

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directions

  • Heat the olive oil over medium heat in a large saucepan. When hot add the almonds, onions, and celery (if using celery). Sauté the mixture until the nuts begin to brown. Sprinkle the curry powder over all.
  • Pour in the broth and the chickpeas - including the liquid. Also add the tomatoes at this point if you are using them. Bring the soup to a boil.
  • Simmer until the chickpeas are soft - 5 to 10 minutes.
  • Serve hot.

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RECIPE SUBMITTED BY

Although I am a US citizen, I have spent most of my adult life living outside of the States. I've raised my family all over the world - and I have to say that my four kids are pretty terrific! I am always looking for recipes that only call for basic ingredients. Because I don't live in the US, I often can't find packages or this, or jars and cans of that, even certain spices can be tricky. My favorite cookbooks are the New Joy of Cooking, and anything by Nigela Lawson. My passions are cooking and eating - big surprise there. I have no pet peeves, I don't keep any peeves around long enough to make them into pets. I especially love baking, but I'm trying to get away from that - the carbs are starting to stick to my hips a little too easily. I took a Sushi making course recently. It was a lot of fun; I now know that I need to GO OUT for Sushi, not make it myself.
 
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