Tuesday, 26 February 2019

Creamy apricot and chickpea soup

A failed vegan yoghurt, the memory of apricot chicken and the knowledge that soup solves everything led to this amazingly good meal.  This soup was too good and I had little energy for photos so I apologise for the quick photo before I served it in a mug.

It has taken a while since school started at the beginning of February to settle into the term.  It is easy to be distracted by birthdays, appointments, and coffees with friends.  Finally last week I found time to make dinner during the day to keep me going during the week.  Work is so busy that leftovers are so welcome at the end of a busy day.  But first we need to return to the vegan yoghurt.

I was pretty excited when I saw Pinch of Yum post a recipe for a 5 minute vegan yoghurt.  Lindsay said she tried it with firm and soft tofu.  So I started with firm tofu and it was so grainy that I threw it out.  So next I tried silken tofu.  And it was smooth and creamy this time but it tasted too much of tofu to me and not enough of that cultured edge to it.  I wondered if I would have to throw this out.  It was sweetened with tinned apricots and I did not have the time to bake something with it.  But I really really hate throwing out food.  Then I decided that if apricot chicken is a thing, I could use this in a savoury dish.  And I love soups.

It was even better than I expected.  I make lots of thick soups but this was a creamy thin broth with vegies and chickpeas.  It was both comfort food and quirky.  Quite light but satisfying.  And not only was the soup excellent but it meant an easier time of dinner in the evening so I had time to take apart the oven knobs and given them a good clean.  That is a win win!

More creamy vegan soups on Green Gourmet Giraffe:
African curried coconut soup (gf, v) 
Cheesy cauliflower and rice soup (gf, v)
Creamy cauliflower and walnut soup (gf, v)
Spicy cabbage and coconut soup (gf, v)
Vegan Avgolemono - Greek Easter lemon soup (gf, v) 

Creamy apricot and chickpea soup
An original Green Gourmet Giraffe recipe
Serves 4 as a light meal

175g silken tofu
1 x 400g tin of apricots in juice, drained
1/3 cup cashews
1 tbsp olive oil
1 onion, chopped
3 stalks of celery, diced
3 carrots, diced
2 large cloves garlic, crushed
1 litre boiling water
400g tin of chickpeas, rinsed and drained
1 tsp salt
1 tsp stock powder

Blend tofu, apricots and cashews in a high speed blender until smooth.  Set aside.

Fry onion, celery and carrot in olive oil over low heat for about 10-20 minutes until softening but not too brown.  Briefly stir in garlic and good pinch of mixed herbs.

Add boiling water, chickpeas, salt and stock powder.  Bring to the boil for about 5-10 minutes.  Check celery is soft (if not then cook a bit longer).  Stir in tofu mixture.  Serve warm.

On the stereo:
March of the Zapotec: Beirut


  1. I am glad you were able to rescue the vegan yogurt. And moreso that this was a most excellent soup. Guess what these flavours actually work. I made a peach and chickpea curry a little while back, so should know. The colour of the soup is pretty amazing too

  2. That actually looks so delicious! At first I did a bit of a double take and thought that you had made a chicken and apricot soup (which also sounds great).

  3. I would never have thought of that. I probably would have given up and let the dogs eat it.

  4. I would probably just have forced it down without thinking about what to do with it! Your idea is much better - it would never have occurred to me to make something like soup with it. I think it sounds delightful!

  5. I love apricot chicken- it was clever to take your failed apricot yoghurt and turn it into a vegan soup.

  6. There’s nothing more comforting than a bowl of homemade soup! This looks so delicious!


Thanks for dropping by. I love hearing from you. Please share your thoughts and questions. Annoyingly the spammers are bombarding me so I have turned on the pesky captcha code (refresh to find an easy one if you don't like the first one)