OK, I'm officially cold. Somehow the holidays make the weather seem bearable and being outside, among the lights and decorations is festive enough to overcome the chill. But my annual post-holiday intolerance of all things cold, snowy and wintery has set in.
I had a whole list of DVR and on-demand movies and shows to catch up on, while waiting for the new season of Downton Abbey (finally!) to start on Sunday. Yes, I'm seriously addicted to that show. You? And this soup comes together so quickly, uses ingredients I pretty much always have in the house, and is healthy, too. Maybe cold, snowy weekends aren't so bad after all. In small amounts...in small amounts... Enjoy!
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ingredients (8 Servings)
- 1 Tablespoon olive oil
- 2 Tablespoons all purpose flour
- 4 Cups chicken or vegetable stock (I used low fat, low sodium chicken stock)
- 3 Potatoes, peeled and chunked
- 1 Onion, peeled and quartered
- 1 Can (approx. 15 oz.) chickpeas, rinsed and drained
- 1 Cup milk (low fat is fine)
- 1 Tablespoon chopped fresh chives
- 1/2 Teaspoon curry powder (or to taste)
- Salt & pepper to taste
Add the chickpeas and, using either a stick blender or regular blender, puree the soup to be as smooth or chunky as you like. Stir in the milk and chives. Season with salt and pepper and serve with a handful of oven roasted chickpeas, if desired.
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