Ingredients

The following ingredients have 4 Servings
  • 1 clove garlic
  • 1 onion (diced)
  • 400 g potatoes (cubed)
  • 800 ml whey
  • 1/4 tsp Black pepper
  • 50 g chickpeas
  • 1/4 tsp curry powder
  • 1/2 tbsp oil

Instruction

  • Mix the chickpeas, curry powder and oil together.
  • Cut the garlic bulb in half and coat in a little oil.
  • Put the chickpeas and the garlic on a baking tray and roast in the oven at 200C for about 20 minutes until the garlic is soft and the chickpeas are crispy.
  • At the same time cook the onion gently in a saucepan in a little oil until it is soft but not browned.
  • Add the potatoes and the whey and simmer for 20 minutes.
  • Blend the soup either using a stick blender or transfer it to a blender, in batches if necessary.
  • Season the soup with the black pepper and serve it topped with the croutons.