Butternut coconut cream soup with z’atar roasted chickpeas

Here’s what goes in

  • 1 onion, chopped
  • 1 tablespoon of garam masala (or suitable curry powder)
  • 1 kilogram of butternut, diced
  • 1 tin of Coconut cream (400ml)
  • 500ml of vegetable stock
  • Olive oil, for frying
  • 1 can of chickpeas, drained
  • Z’atar spice
  • Salt to season

How to do it

In a large, deep pot, fry the onion and the spice in a bit of olive oil. Once the onion is soft and translucent, add the butternut. Add the vegetable stock, ensuring that the vegetables are immersed in liquid. Put the lid on and allow to simmer until the vegetables are very tender. Keep checking the liquid levels and don’t let the soup evaporate – add more stock if needed. Set this aside to cool. Pour the entire mixture into a food processor and pulse until the soup is smooth and free of lumps. (You might have to do this in two parts). Return the soup to the pot and stir the coconut cream through, warming it over medium heat as you go. The result should be a thick, velvety soup. Serve it with crunchy chickpeas that you have roasted in the oven with a dash of z’atar and salt.

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