Who would have thought Chickpea Curry Soup could be so exciting?
Okay, gimmicky things like this Ball courgette bowl don’t really impress me much but my family loved it. It would make a great dinner party dish. It would definitely impress your friends!
Check the Courgettes while baking them regularly as you don’t want them to get so soft that they will not hold the soup well.
Courgette Curry Soup
- 2 ball courgettes
- 1 olive oil
- 2 tsp crushed garlic
- 1 large onion
- 1 tsp chopped ginger
- 2 tsp curry powder
- 400 g Cooked and drained chickpeas
- 4 cups chicken or vegetable stock
- 200 g creamed coconut
- 1/4 tsp salt
- 1/4 tsp black ground pepper
- 1 bunch chopped cilantro
- 1 red chilli optional to garnish
- Preheat the oven to 180C/355F
- Cut the tops from the ball courgettes, scoop out the flesh and retain for the soup
- Oil the courgette soup bowls and place on a baking tray. Season, then cook in the preheated oven for 30 minutes while you make the soup
- Place some oil in a large pan and fry the onions, garlic and ginger for a few minutes until fragrent
- Chop the courgette flesh into slices and add to the soup with the curry powder and cook for 5 minutes so the spices cook into the veg
- Add your stock of choice and stir until well come
- Place the creamed coconut into the soup and stir until melted
- Add the chickpeas and cilantro then scoop into the baked courgette soup bowls
- Finely chop the chilli and use as garnish
Nicola TurnerI Cook The World
I’m Nicola and I am crazy, mad, obsessed with food and cooking. I’ve been cooking for as long as I can remember and what better way to enjoy my passion than to share it with others.