Vegan Samosa Soup

Ingredients

• Potato

  raw, with skin

  4 Potato medium or 852g

• Coconut oil

  ½ tsp or 2g

• Green chili pepper

  raw

  2 pepper or 90g

• Garlic

  raw

  3 cloves, minced or 9g

• Onion

  raw

  1 medium or 110g

• Cumin seed

  1 tsp, ground or 3g

• Coriander seed

  1 tsp or 2g

• Fennel seed

  ¼ tsp, whole or 0.5g

• Turmeric

  ground

  ¼ tsp or 0.6g

• Salt

  table

  ¾ tsp or 5g

• Cayenne pepper

  ¼ tsp or 0.5g

• Vegetable broth

  from bouillon, low-sodium

  3 cup or 720g

• Lime juice

  ½ lime yields or 22g

• Chickpeas

  canned

  ½ cup or 120g

• Cilantro

  raw, coriander leaves

  2 tbsp or 2g

Directions

1. Chop potatoes, chilis, garlic, and onions. In a large saucepan, add the potatoes along with water to cover them by a few inches. Bring to a boil, and cook until the potatoes are fork tender. Rinse and drain the cooked potatoes.
2. Warm the coconut oil over medium heat in a skillet. Add the chilis, garlic, and onion, and stir. Cook for 2-3 minutes, until softened slightly.
3. Add all of the ingredients for the spice blend, and stir. Continue stirring frequently, cooking at medium heat for about 2 more minutes, until the spices are fragrant and slightly browned.
4. Remove from the heat, and remove the mixture from the pan immediately. Add to a blender or food processor, and blend until mostly smooth.
5. Add the cooked potatoes to the blender, along with as much of the broth as needed to blend. Blend until smooth (or leave slightly chunky if you prefer).
6. Transfer the mixture to the saucepan, add the rest of the broth and the lime juice. Bring to a gentle boil, then reduce to a simmer. Simmer for 10-15 minutes, or until the flavors have come together to your liking. Stir in the cooked garbanzo beans and adjust seasoning as desired. Serve hot, topped with fresh cilantro.