Sunday, December 19, 2010
Cauliflower & Chickpea soup
This soup was the result of opening up some stock to cook couscous in and wondering what to do with the other three cups of it! Well I found half a cauliflower in the firdge and went on from there with what I had on hand and made a very yummy soup.
3 cups low salt chicken stock
1 can chickpeas (or use dry chickpeas and pre-soak and pre-cook)
4 spring onions
3 cloves garlic
Heaped tbs ginger root
1/2 teaspoon Sambal Oelek
Small bunch coriander
Place large pan on heat and add stock
Break cauliflower into flowerlets, roughly chop leaves and stalks, and add to stock
Clean and roughly chop spring onions and add
Crush garlic and ginger and add along with Sambal Oelek
Roughly chop coriander and add
Bring to boil and gently simmer until vegetables are tender.