Curried Garbanzo Soup
|Dried garbanzos||1⁄2 Cup (8 tbs), cooked tender|
|Stock||4 Cup (64 tbs)|
|Curry powder||1 Teaspoon|
|Milk powder||1⁄4 Cup (4 tbs) (1/3 Cup Instant)|
|Carrot||1 Large, sliced small|
|Stalk celery||1 , chopped|
Heat the stock, then remove a small amount of it for pureeing the garbanzos. Buzz the beans in a blender, then add them to the pot.
Sprinkle in the curry, and add the milk powder. (You might blend the milk powder in the blender as long as it's already been used.)
Bring the soup to a boil; add the celery and carrots. Simmer the soup until the vegetables are tender but not mushy. Serve hot, or try it cold if there is some left over.