Creamy Potato & Chickpea Soup

Ingredients

• 3 teaspoons olive oil
• 6 cloves of garlic, minced
• 1 white onion – roughly chopped
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• ¼ teaspoon cayenne
• 6-8 cups of vegetable stock
• 2 medium potatoes
• 1-2 cups sliced mushrooms
• 2-3 tablespoons of fresh parsley
• 1 small can chickpeas (drained and rinsed)
• 1 tablespoon cornstarch
• 2/3 cup heavy cream
• 2 tablespoons tahini
• 2 -3 cups spinach

Instructions

1)     Heat oil in a large soup pot. Add onions and garlic and cook until soft & golden.

2)     Stir in all spices (cumin, coriander, cayenne)

3)     Pour in vegetable stock, then add chopped potatoes, parsley, and mushrooms. Bring to a boil and simmer for 10 minutes. Add                   chickpeas, simmer till chickpeas and potatoes are cooked through and fork tender. 

4)     In a small bowl whisk or blend together heavy cream, cornstarch, and tahini. Stir into the soup.

5)     Add spinach, and season with salt & pepper.

6)     Serve immediately. Garnish with fresh parsley and a sprinkle of cayenne.

Modifications:

1)     If you are not a vegetarian, you can use chicken stock instead.

2)     Feel free to add Parmesan cheese to garnish.

3)     Add Italian Sausage (or vegetarian sausage) if desired.

4)     Use Cashew cream instead of heavy cream to make this soup dairy-free and vegan. 

Our Wine Pairing Suggestion

2022 Unoaked Chardonnay