Chickpea, potato and coconut soup

Lately husband has been on freezer food. Last night stuck on M4 behind an accident I texted him to defrost some moose samosas from the top shelf of freezer. He got it a bit wrong somehow in the microwave and you could have used them as murder weapons and then eaten them, so there would be no evidence. Except you actually couldn't eat them. And there'd still be the body.

Overall there's been too much time spent in the car recently and it's so wet and my driver's side wind screen wiper is tired. And do you know what really annoys me? People who don't know how to do the zipper thing. Two lanes merge, we all nicely take our turns, one from one lane, one from the other. Not that difficult if you can count to ONE!

Mostly it works, but every once in a while there is someone who will just push their nose in when it's not their turn. Well, not in front of me! If I have learned nothing else from my father, I have learned this. After all what will it come to if we abandon all rules and laws and order.

Tonight I wasn't home that much earlier, but just in time to do a quick healthy soup out of the scraps I found in the fridge veg compartment and the cupboards. Husband likes to eat reasonably light on week nights although sometimes I despair when after a super healthy and carefully prepared meal he finds my chocolate stash (there for surprise coffee guests etc.) and comes and proudly announces he just had six Lindor Strawberries and Cream Special Edition balls (= probably at least third of his intended daily calorie intake).

But I forgive him for his chocolatey trespasses because he brings me  thoughtful little presents every once in a while. Like tonight a lovely package from Halfords - a windscreen wiper!

No time for shopping - feel almost like a post-war ration superwife feeding the family with this.

Chickpea, potato and coconut soup (serves 2), ready in less than 20 min.

Oil
1/2 onion
1 celery stalk (small)
1 carrot
1 potato (large)
1 1/2 cup water
1 vegetable stock pot (or cube)
Salt
Pepper
1/2 teaspoon dried thyme
215g can of chickpeas (drained)
125g coconut cream

Spoonful of natural yoghurt, fresh parsley and chickpeas to decorate (optional)

Chop the onion, carrot, celery and potato. If you need to cook quickly chop the carrot and potato quite finely. Heat a splash of vegetable oil in a soup pan. Add the chopped vegetables and saute on medium heat for 5 minutes. Add 2/3 of the chickpeas, thyme, water and stock cube, salt and pepper. Let cook until all vegetables are soft.

Blend with a hand blender until smooth. Add the coconut cream and the rest of the chickpeas reserving some for decoration. Add some water mixing the soup until required thickness. Bring to boil. Ladle into bowls and decorate with the rest of the chickpeas, spoonful of natural yoghurt and fresh parsley.

I used a pretty tired looking stalk of celery and the carrot and potato had seen better days, so I am linking this recipe to Credit Crunch Munch hosted this month by Travels for Taste and run by Fab food for all, and Fuss free flavours.