Curried Potato And Chickpea Soup

1. 1

   Add the olive oil to a large soup pot and, on low heat, whisk in the flour. Slowly whisk in the stock until the liquid is smooth and there are no lumps. Add the onion and potatoes, cover and cook on medium low heat for 20 minutes.

2. 2

   Add the chickpeas and, using either a stick blender or regular blender, puree the soup until as smooth or chunky as you like. Stir in the milk and chives. Season with curry powder, salt and pepper and serve with a handful of oven roasted chickpeas, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.