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Peel the onion, carrots, garlic and ginger and chop them with Braun’s MQ 7 all-in-one food processor attachment and its cutter insert.
Glaze the vegetable pieces in some oil, then infuse with coconut milk (or vegetable broth), season with curry, salt and pepper and allow to simmer for 20 minutes.
Drain the chickpeas and purée with the boiled-down vegetables using Braun’s MQ 7 blending shaft until creamy.
Warm up the chickpea soup and season to taste with salt and pepper.
To serve, roughly chop the cashew and chilli in Braun’s chopper attachment (350 ml) and garnish the soup.
Peel the onion, carrots, garlic and ginger and chop them with Braun’s MQ 7 all-in-one food processor attachment and its cutter insert.
Glaze the vegetable pieces in some oil, then infuse with coconut milk (or vegetable broth), season with curry, salt and pepper and allow to simmer for 20 minutes.
Drain the chickpeas and purée with the boiled-down vegetables using Braun’s MQ 7 blending shaft until creamy.
Warm up the chickpea soup and season to taste with salt and pepper.
To serve, roughly chop the cashew and chilli in Braun’s chopper attachment (350 ml) and garnish the soup.
