In this heat the last thing you want to do is have a warm soup. But the plus point of this soup is you can eat it cold or lukewarm.

And better yet, if you have had a heavy lunch this is your ideal ‘light’ dinner. This convenient recipe is from www.exclusivelyfood.com and tweaked quite a bit.

It is effortless but certainly not dull to the palette.

Ingredients

2 medium size carrots

1 onion

½ a Potato

A (Small) Handful of Chickpeas

1 ½ cups of Water

2 Vegetable Soup Cubes

1 tsp of Cumin Seeds

1 tsp of Chili Powder

½ tsp of Chili Pieces

Oil

Salt

Pepper

Directions

Ensure the chickpeas have been soaking for over 12 hours.

Wash, clean and dice the carrots, onion, and potato.

Fry onions in a heavy based pan with a teaspoon of oil.

Add cumin seeds, chili powder, chili pieces and fry until onions are soft.

Then add the carrot, potato, chickpeas and sauté with the onions for a few seconds.

Pour in the water to the pan; add the soup cubes in with half a teaspoon of salt.

Close the lid of the pan and boil vegetables on medium high flame for about 30 – 45 minutes.

Remove the lid every 15 minutes and stir the vegetables.

Once the vegetable have reached boiling point, simmer for a few minutes and turn off the heat.

After the soup has cooled down for about 15 minutes, pour in to a food processor or blender and puree.

Garnish with a dash of pepper before serving

Disasters, Warnings and Tips

 Do not blend soup right off the pan. 

If you haven’t left the chickpeas to soak overnight, you will have to boil it for over an hour.

I had this with some savory baked bread.

You can reduce the cumin seeds if you like.

By Shazzana Hamid