This soup is filling, full of flavour, and vegetarian friendly. Serve it with naan breads for a truly delicious meal.
- 1 onion
- Small piece of fresh ginger
- 400g tin of chickpeas
- 100g green beans
- 2 carrots
- 850ml vegetable stock
- 1 clove of garlic
- Salt and pepper
- 1 tbsp. garam masala curry
- Olive oil
Finely chop the onion and mince the garlic clove.
Chop the top and bottom off of the green beans and mince the ginger piece. Finely chop the carrot.
Heat the oil in a big pan and cook the onion, garlic and ginger for around five minutes or until soft.
Add the garam masala and cook for another minute or so, then add the stock, salt and pepper, and the carrots.
Simmer the soup for ten minutes then add the chickpeas and blend until smooth using a stick blender or food processor.
Before serving, heat the green beans in the soup for a few minutes and season the soup well.