Sometimes you just want the good old soup and sandwich option. That was exactly what my gut wanted last night after a rather exhausting day at work. It was one of those meals that ends up being exactly what you wanted...you know those ones? Totally satisfying and simple. The weather in Brussels has been remarkably cold - more chilly than my native land - so, I wanted thick and heavy soup to warm my bones and my belly. I sold myself on Chickpea and Potato Soup. It was awesome, with a very creamy consistency and a dynamite taste. If ever I become as uber cool as Celine, Bianca, or any of the other amazing vegan chefs out there and craft my own vegan cookbook, this recipe is going in there!
Chickpea and Potato Soup 6 yellow potatoes - cubed 1 yellow onion - diced 1 tsp of olive oil 1 can/jar (about 2.5 cups) of cooked chickpeas 5 cups of water (or veggie broth) fennel seeds coriander seeds 1 Kevin who is willing to whirl up the soup because you always manage to get some in your eye
The soup didn't stand alone though. No, no. It was accompanied by a hoagie style, way-too-packed-with-the-good-stuff sandwich! Let's see...baked tofu, parsley, fresh organic tomatoes, organic avocado and lots of cucumbers. Holy smokes, I was in heaven.
And how much do I love my mom? She sent one of my bestest friends home from Canada with the cutest maternity winter coat ever! Thanks mom!