Vegan Curried Tomato And Spinach Soup Recipe

About this recipe

A hearty and flavorful vegan soup featuring chickpeas, fresh spinach, and a rich tomato base, perfect for a satisfying dinner solution.

Ingredients

• 100 g Sambar Onion Peeled
• 100 g Garlic - Single Clove
• 250 g Zucchini Green
• 500 g Organically Grown Tomato (Hybrid) (Tamatar)
• 400 g Zehrat Safa Tomato Paste, 4
• 250 g Freshcon Cooked Kabuli Chana (Chick Peas)
• 250 g Spinach - Chopped
• 4.6 ltr Saffola Active Refined Cooking Oil Blend Of Rice Bran & Soyabean Oil
• 1 kg Whole Farm Grocery Sugar (Packet)
• 200 g Catch Sprinklers Iodisedtable Salt
• 50 g Sakthi Curry Powder
• 500 ml American Garden Apple Cider Vinegar

Instructions

1. 1. Heat 1 tablespoon of cooking oil in a large pot or Dutch oven over medium heat. Add 1 diced onion, 4 minced garlic cloves, and 2 chopped zucchinis. Sauté for 5-7 minutes until the onion is soft and translucent.
2. 2. Stir in 3 tablespoons of curry powder and cook for 1 minute, allowing the spices to bloom.
3. 3. Add 1 chopped tomato, 3 tablespoons of tomato paste, and 1 teaspoon of sugar. Bring the mixture to a boil over medium-high heat, adding water as needed to achieve desired consistency.
4. 4. Reduce the heat to medium and add 1 can (about 400 g) of drained and rinsed chickpeas, 3 cups of fresh spinach leaves, and 1/2 teaspoon of salt. Stir and cook for 3-5 minutes until the spinach is wilted and the chickpeas are heated through.
5. 5. Remove from heat and stir in 1 teaspoon of apple cider vinegar. Serve hot and enjoy.