Garlicky Creamed Chickpea and Corn Soup
This Garlicky Creamed Chickpea and Corn Soup is a warm embrace in a bowl, perfect for chilly days. Blending the earthy richness of chickpeas with the sweetness of corn and a robust garlic flavor, this soup is a delightful fusion of textures and tastes. Creamy and hearty, it’s ideal for a satisfying meal that will keep you cozy. The curry powder adds an exotic twist that elevates the dish, making it not just nourishing but also exciting for your palate. Whether served as a starter or a main course, this soup is versatile, crowd-pleasing, and easy to divide for larger gatherings.
15
Servings
N/A
Calories
11
Ingredients
Ingredients
Olive oil
2 tablespoons (none)
Chickpeas
3 cups (cooked and drained if canned)
Garlic
1/4 cup (minced)
Onion
1 medium (chopped)
Frozen corn
1 cup (none)
Chicken stock
6 cups (none)
Whole milk
3 cups (none)
Curry powder
1 tablespoon (none)
Black pepper
1 tablespoon (none)
White pepper
1 tablespoon (none)
Salt
to taste (none)
Instructions
1
In a large stock pot, heat the olive oil over medium-high heat. Add the chickpeas, minced garlic, chopped onion, and frozen corn. Sauté for 4 to 5 minutes, stirring occasionally until the onions become translucent.
2
Next, pour in half of the chicken stock and bring the mixture to a gentle simmer. Carefully blend the chickpea mixture using a blender, food processor, or an immersion blender until smooth and creamy.
3
Return the pureed chickpea mixture to the pot. Stir in the remaining chicken stock and add the whole milk and seasonings (curry powder, black pepper, white pepper). Mix well and adjust salt to taste.
4
For a thinner consistency, add more milk as needed. You can easily stretch this soup to serve more people.
5
Important: After adding the milk, avoid bringing the soup to a boil to maintain its color and creaminess.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Garlicky Creamed Chickpea and Corn Soup?
This soup is a hearty and creamy dish that blends the earthy richness of chickpeas with sweet corn and a robust garlic flavor, finished with an exotic twist of curry powder.
How many servings does this recipe make?
This recipe is designed to yield approximately 15 servings.
Can I use canned chickpeas for this soup?
Yes, you can use 3 cups of canned chickpeas; just ensure they are drained and rinsed before use.
What type of corn is recommended?
The recipe calls for 1 cup of frozen corn, but fresh corn kernels can be used as a substitute.
Is this soup vegetarian?
As written with chicken stock it is not vegetarian, but it can be easily adapted by substituting chicken stock with vegetable stock.
How much garlic is in this recipe?
The recipe uses 1/4 cup of minced garlic to provide a robust and savory flavor.
What gives the soup its exotic flavor?
The addition of 1 tablespoon of curry powder elevates the dish with an exotic twist.
Why shouldn't I boil the soup after adding the milk?
Avoiding a boil after adding milk helps maintain the soup's creamy consistency and prevents the color from changing or the milk from curdling.
How do I blend the soup?
You can use a standard blender, a food processor, or an immersion blender to puree the chickpea mixture until it is smooth and creamy.
What type of milk should I use?
The recipe specifies 3 cups of whole milk for maximum creaminess.
How can I make the soup thinner?
If you prefer a thinner consistency, you can simply add more milk or chicken stock as needed.
What seasonings are used in this recipe?
The seasonings include curry powder, black pepper, white pepper, and salt to taste.
Can I make this soup vegan?
Yes, substitute the chicken stock with vegetable stock and the whole milk with a plant-based alternative like coconut or oat milk.
How long does it take to saute the base ingredients?
The chickpeas, garlic, onion, and corn should be sauteed for about 4 to 5 minutes until the onions are translucent.
Does this soup use both black and white pepper?
Yes, the recipe calls for 1 tablespoon of each to create a complex and layered peppery heat.
What kind of oil is best for this recipe?
The recipe recommends 2 tablespoons of olive oil for sauteing the vegetables and legumes.
Can I use dried chickpeas instead of canned?
Yes, but they must be soaked and fully cooked before you measure out the 3 cups required for the recipe.
Is this soup suitable for large gatherings?
Yes, it is specifically noted as being crowd-pleasing and easy to divide or stretch for larger groups.
What is the first step in making this soup?
The first step is heating olive oil in a large stock pot and sauteing the chickpeas, garlic, onion, and corn.
When do I add the salt?
Salt is added at the end of the process so you can adjust it to your personal taste.
Can I add more corn to the recipe?
While the recipe calls for 1 cup, you can certainly add more if you prefer a higher ratio of corn to chickpeas.
Is this soup considered a comfort food?
Yes, it is described as a 'warm embrace in a bowl' and is ideal for chilly winter days.
What should the onion consistency be after sauteing?
The onions should be cooked until they are translucent before adding the stock.
Do I blend all of the chicken stock at once?
No, you blend only half of the chicken stock with the chickpea mixture, then stir in the remaining half later.
What is the role of the immersion blender in this recipe?
The immersion blender is used to puree the sauteed ingredients into a smooth and creamy base.
Can I use low-fat milk instead of whole milk?
You can, though the soup will be less rich and creamy than if you use whole milk.
How much curry powder is needed?
The recipe calls for 1 tablespoon of curry powder.
What size onion should I use?
The recipe recommends using 1 medium onion, chopped.
Is this soup gluten-free?
The main ingredients are naturally gluten-free, but always check the labels on your chicken stock and curry powder to ensure no hidden gluten.
Can I serve this as a main course?
Yes, it is hearty enough to be served as either a starter or a main course.