Oriental soups

Oriental soups

Soup is a great dinner option for summer days. It is a light, yet nutritious meal, which can be prepared quickly and easily. Traditional Polish soups may have already become boring for some of us, so it is worth stimulating your taste buds and prepare an exceptional soup in the style of the Orient.

Chickpeas, which have recently begun to conquer the hearts of Poles, will prove useful not only as an addition to salads or in the form of hummus, but also as a basis for preparing oriental soups. Experts of the Jasmeen brand propose two recipes for such dishes.

Chickpea cream soup


  • 1 can of cooked Jasmeen brand chickpeas
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 leek
  • 1 onion
  • 1 potato
  • 500 ml vegetable stock or broth
  • 150 ml milk
  • 50 ml cream cheese (30%)
  • Croutons or sesame seeds


In a pot in butter and oil, fry the diced onion. Add the sliced leek and stir every now and then, frying for about 2 minutes. Then throw in the peeled and sliced potato and fry for another minute or so. Pour in the whole can of chickpeas (including the marinade) and bring to a boil. Season as needed, cover and cook for another 15 minutes (until vegetables are tender). Finally, blend everything to a smooth cream and gradually add milk and creamer, stirring all the time. Before serving, sprinkle with sesame seeds or croutons browned in a frying pan.

Oriental cauliflower

  • 1 cup dry chickpeas (or two cans cooked Jasmeen chickpeas)
  • 3 tbsp olive oil
  • 1 onion
  • ½ teaspoon ginger powder
  • ½ teaspoon turmeric
  • 1 teaspoon garam masala
  • 2 liters of broth (vegetable or chicken)
  • 3 potatoes
  • ½ cauliflower
  • 2 tins of sliced tomatoes
  • juice of half a lime
  • salt, pepper
  • parsley
  • optional 1 chilli pepper

Finely chop the onion and fry it lightly in olive oil in a pot, add spices and mix well. Then add canned chickpeas (without the marinade) and slowly pour in the broth. Bring everything to a boil. In the meantime, peel and dice the potatoes and throw them into the pot. Wash the cauliflower and cut into florets, add to the soup. Cook until the potatoes are tender. Then add tomatoes and cook for another 7-10 minutes. Season with salt, pepper and lime juice. Add chili peppers for a spicy taste. Garnish with parsley before serving.


For more information about Jasmeen please visit www.levant.pl

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