- 1 tbsp vegetable oil
- 1 large onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 tsp finely grated fresh root ginger
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 1 garlic clove, chopped
- 1 tbsp garam masala
Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…
- 850ml vegetable stock
- 2 large carrots, quartered lengthways and chopped
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 400g can chickpea, drained
- 100g green bean, chopped
Heat the oil in a medium saucepan, then add the onion, ginger and garlic. Fry for 2 mins, then add the garam masala, give it 1 min more, then add the stock and carrots. Simmer for 10 mins, then add the chickpeas. Use a stick blender to whizz the soup a little. Stir in the beans and simmer for 3 mins. Pack into a flask or, if you’ve got a microwave at work, chill and heat up for lunch. Great with naan bread.
Easy Italian brothMake this an Italian soup by swapping the ginger and garam masala for 1 tbsp chopped rosemary.