Berbere Spiced Chickpea Soup
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Vegetarian, Vegan, Low Fat
500g carrots, peeled and sliced
1 medium potato, peeled and diced
1 large onion, diced
2 tbsp olive oil
3 tsp Lemon Pepper
1 tsp ground coriander
1L vegetable or chicken stock
1 handful fresh coriander
In a large saucepan, heat the oil over a low heat and cook the onions for around 10 minutes until soft and transparent.
Add the potato and ground coriander and stir, cooking for a further 1 minute.
Add the carrots and stock, and bring to the boil.
Once boiling, reduce the heat and cover, letting the soup simmer for at least 20 minutes.
Add the Lemon Pepper and stir well, cooking for another 1 minute.
In a food processor or blender, blitz the soup together with a handful of coriander until smooth. If you need to add salt, return to the pan and reheat.