A Creamy Three Bean Soup
A creamy three bean soup made from chickpeas, black eyed beans and kidney beans that is filling and comforting. Reminiscent of a mushroom soup, it's also gluten-free.
Ingredients
- 2 onions medium , chopped
- 1/2 tsp garlic or garlic minced paste
- 1 tsp ginger minced
- 3/4 cup red kidney beans cooked (Rajma beans)
- 1 cup chickpeas cooked (Kabuli chana)
- 1/2 cup black eyed beans cooked (chowli)
- 1/2 tsp cumin powder
- 3 cups vegetable stock
- 1/2 tsp oregano dried
- to taste Salt pepper and
Instructions
- Heat the oil in a large saucepan and add the chopped onions, ginger and garlic to it. Sautxe9 on medium heat till the onions turn soft and translucent, and the raw small of the onions and garlic disappears.
- Add the cooked beans and chickpeas to the pot, along with the cumin powder and sautxe9 for about 5 minutes. Then add the vegetables stock and some salt, stir and bring to a boil. Let this simmer for about 10 to 15 minutes.
- Take the saucepan off the heat and let it cool. Blend till smooth and return the Soup to the sauce pan. Heat through and add a little water if it is to thick. It should be the consistency of a cream of mushroom soup. Add the oregano and season with a little more salt (if required) and pepper.
- Serve hot, garnished with cream or yogurt or finely chopped almonds with some garlic toast on the side.