Tuesday, April 23, 2013

Sprouted Chickpea-Potato Curry Soup

I've been playing around with sprouted seeds, nuts and legumes a bit lately. Why? Because some think that when you sprout a seed, nut or legume, you end up with something that is easier to digest and healthier. I won't argue the merits of sprouted vs non, but I will say it's super easy. Yes, it takes time, but it's hands-off time. You just soak them overnight, then rinse and drain them a few times a day for 1 day or 2 and then you're ready to go. For more details, check out these tips on sprouting. From there, you can proceed to my recipe, or just make the same recipe with regular chickpeas. I still suggest soaking your own fired chick peas from dry, since it's cheaper, a lot less sodium and no BPA from a can's liner

A bowl of Creamy Sprouted-Chickpea Potato Soup
topped with raisins and fresh jalapeños.
Creamy Sprouted-Chickpea Potato Curry Soup


  • 1 cup chopped celery
  • 1/2 cup chopped carrots
  • 1 chopped onion
  • 2 chopped garlic cloves
  • 1 tablespoon olive oil or butter
  • 2-3 tablespoons curry powder
  • 2-3 cups chickpeas (sprouted or not, your choice)
  • 5-6 red new potatoes cubed
  • 4 cups broth (I used chicken, but you could use veggie)
  • 1-2 cups water
  • 8 ounces frozen chopped spinach (I love that Trader Joe's has an organic version!)
  • 1/2 cup Tai Red Curry Sauce (this is optional. I used Trader Joe's bottled sauce)
  • one blender or hand-held emersion blender


  • I don't chopped the veggies very small, because I blend them in the end. If you want to leave your soup a bit more chunky, then chop them to bite size.
  • Sauté the celery, onions, carrots and garlic in your butter or oil until soft over medium-high heat, about 5 minutes.
  • Add the broth, chickpeas, potatoes, water and curry powder and simmer until potatoes are soft.
  • Give the soup a taste. If the flavor is too whimsy for you add more spices/condiments. I've been known to add tamari, fish sauce, salsa, spiced vinegar or sea salt. (No, not all of those, but some combo. Taste and play to get the flavor you want.)
  • Lower the heat or turn it off. Then add the Thai Curry Sauce and spinach. (This cools the soup down so you can blend it easier.) Stir to thaw. You can serve it like this, or I use my emersion blender to make it a creamy soup. You can put batches of the soup in a blender, but make sure it is cooled so you don't end up with a whirling mess. Trust me on this!
  • You can add it all back into the pot and reheat a bit. Then serve and enjoy!

I topped my with raisins and fresh jalapeños. I could've chopped a hard build egg on top, or maybe some fried garlic from the asian market. The possibilities are endless!

I hope you enjoy this and let me know how it turns out.

Cheers, ya'll!

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