Potato and Chickpea Soup with Roasted Garlic & Saffron for Souper (Soup, Salad & Sammie) Sundays

I had a lentil and barley soup all planned out for this week. Then I saw the two potatoes and three heads of garlic that needed to be used up soon. I decided to roast up the garlic and add some of it to a potato soup with chickpeas, paprika and saffron along with what veggies I had in the refrigerator crisper drawer. The result--a simple, tossed together soup with a sunny color and lots of flavor.

Potato and Chickpea Soup with Roasted Garlic and Saffron
By Deb, Kahakai Kitchen
(Makes 4 Servings)

1 Tbsp olive oil
1/2 yellow onion, diced
1 stalk celery, diced
1 carrot, diced
2 medium-large potatoes, peeled and diced
1 head garlic, roasted, garlic squeezed out (see Notes/Results below)
4 cups good veggie broth + 2 cups water
1 large pinch saffron
1/2 (heaping) tsp smoked paprika
1 can chickpeas, rinsed and drained 
salt and black pepper to taste 

Add olive oil to soup pot and heat over medium. Add onion, carrot and celery and cook for about 6-7 minutes, stirring as needed until onion has softened. Add potatoes, roasted garlic 'paste' and veggie broth, then stir in smoked paprika and saffron (Break up the saffron 'stigmas' with your fingers slightly.) Add canned chickpeas and bring soup to a boil. 

Reduce heat and simmer, stirring occasionally for about 20 minutes--until vegetables are tender. If desired, puree a cup or so of the soup and stir it back into the pot or use and immersion blender to slightly thicken the soup.

Taste and add sea salt and freshly ground pepper as needed. 
 

Notes/Results: Soups like this are my favorite--healthy and satisfying and a great way to clear out the leftovers. The roasted garlic is the superstar in this dish--with its mellow not sharp flavor so don't skip that step. (I do mine in foil packets with the top cut off slightly and drizzled with olive oil--425 degrees for about 35 minutes. Then I squeeze the garlic paste into a container for the freezer or fridge if I think I am going to use it up quickly. It's perfect spread on bread or mixed into mashed potatoes.) I love saffron and smoked paprika with potatoes and chickpeas-they make it rich and 'dress up' a plain, basic soup. This one satisfies the belly and the soul--I will make it again.

We have some spectacular soups and a couple of delectable salads waiting in the Souper Sundays kitchen this week--let's take a look.  

Pam of Sidewalk Shoes shares warming Spicy Chicken and Tortilla Soup and says, "Even though food bloggers are loathe to repeat recipes, chicken tortilla soup is just something that I have to have over and over again.  It’s probably one of my favorite soups.  It’s the perfect combination of soup and toppings.  I always top all my tortilla soups with sour cream, avocado, shredded cheese and cilantro and then serve with tortilla chips.  Some people like to break up their tortilla chips and drop in the soup, others like to just eat them along side – so I never add them ahead of time." 

Heather of girlichef brings a spicy bowl of Menudo (Red Chile Tripe Soup) and says, "Menudo is touted for it's ability to help cure a hangover.  This is due to its high Vitamin B content.  I'm guessing that the chile-laden broth probably aids in helping you sweat it out a bit, too. Whether that's a Mexican urban legend or not, I don't know.  But ask any Mexican you know how to cure a hangover, and menudo will be the answer.  Alongside a big glass of water for hydration, it definitely couldn't hurt. Or you could choose to go hair of the dog.  You know, if that's more your style." 

Tigerfish of Teczcape - An Escape to Food has Chicken Barley Soup on the menu this week and says, "Cook (more of) this on Sunday, and there will be leftovers for another easy weeknight dinner the week ahead. Soup or light stew, a comforting and satisfying dish to have, especially during the cold winter months. ... In this dish, barley adds the magical touch of thickening the soup quite a bit, turning it to a stew." 

Mireille of Chef Mireille's Global Creations has both a soup and a salad to share this week. About her Triple Corn Rasam she says, "Rasam is a traditional South Indian soup, flavored with a souring agent - usually tamarind and/or tomato. It can be made in a variety of flavors - everything from pineapple to lemon to fenugreek. The soup is usually very thin with few whole ingredients often served in a glass - in fact the English translation is usually referred to as pepper water, however I used cream style corn for a slightly thicker rasam."

 Mireille's second entry is an Indian-American mash up, Paneer Potato Salad. She says, "This started out as a stuffed potato recipe I was following from a cookbook, however none of my potatoes could be utilized for the recipe. ... It was an Indian recipe I had been following so I already had grated the paneer and needed to utilize it as well. Therefore, this Indian spiced potato salad was created. I guarantee you've never had a potato salad like this before...combining Indian spices with an American classic!"

Janet of The Taste Space is here with a Holiday Salad with Cranberry-Orange Vinaigrette. She says, "We have made this holiday-inspired ruby red dressing a few times after Emma suggested it. It adds a gorgeous colour to your salad and the delicious sweet-tart cranberries in the dressing is balanced by orange juice and maple syrup. ... Pictures here with lettuce, dried cranberries, pecans and pumpkin seeds, I find it pairs amazing with brown rice or curried chickpeas to make a complete meal. Apples and cucumbers make a nice contrast, too."

Thanks to everyone for joining in this week. If you have a soup, salad or sandwich that you would like to share, just click on the Souper Sundays logo on the side bar for all of the details.

Have a happy, healthy holiday week!