Vegan Samosa Soup

Ingredients

• Potato

  Flesh and skin, raw

  6 Potato medium or 1.28kg

• Coconut oil

  ¾ tsp or 3g

• Green peppers

  Hot chili, raw

  3 pepper or 135g

• Garlic

  Raw

  4 ½ cloves, minced or 14g

• Onions

  Raw

  1 ½ medium or 165g

• Cumin

  Spices, cumin seed

  1 ½ tsp, ground or 5g

• Coriander seed

  Spices

  1 ½ tsp or 3g

• Fennel seed

  Spices

  ⅜ tsp, whole or 0.8g

• Turmeric

  Spices, ground

  ⅜ tsp or 0.8g

• Salt

  Table

  1 ⅛ tsp or 7g

• Cayenne pepper

  Spices, red or cayenne

  ⅜ tsp or 0.7g

• Vegetable Broth

  From bouillons. Low sodium

  4 ½ cup or 1.08kg

• Lime juice

  Raw

  ¾ lime yields or 33g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  ¾ cup or 180g

• Fresh cilantro

  Coriander leaves, raw

  3 tbsp or 3g

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.