Green curry soup

INGREDIENTS

1 tsp olive oil

2 leeks, cut in half and finely sliced

1 red bell pepper

4 tbsp green curry paste*

1-1/2 cup soy milk or coconut milk

1-1/2 cup vegetable stock

1 400g / 14oz can chickpeas, drained and rinsed

3 stalks celery, finely sliced

¼ tsp salt

¼ tsp black pepper

INSTRUCTIONS

Heat olive in oil in a cast iron pan and saute the leek for 5 minutes.

Add the bell pepper and green curry paste, saute for another 5 minutes.

Add the stock, soy milk, chickpeas and celery and simmer for 10 minutes.

Add salt and pepper to taste and serve immediately.

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bon appetit