This post was created in partnership with California Olive Ranch. All opinions are our own.
With new years come resolutions, clean closets, and clear minds (for a week or so, at least!). In the spirit of new beginnings, let’s dust out the cobwebs and talk healthy eating and pantry organization. This pantry soup recipe is just that: a recipe made only of ingredients found in your pantry. It’s also quick to whip up, healthy, and versatile for multiple diets (vegetarian, gluten-free, and vegan).
What do you stock in your pantry? Our is modest-sized, so we have to choose our ingredients carefully. Here are the main items what you’ll find in our pantry:
- Canned beans: chickpeas, black, kidney, pinto and cannellini beans (our go-to for quick meals)
- Canned tomatoes: combined with above, anything is possible
- Coconut milk: we use it for soups and to make ice cream
- Olive oil: our main cooking oil, which we use for almost every recipe
- Other oils: grapeseed and toasted sesame oil are our other most-used oils
- Vinegars: balsamic, white wine, apple cider, and sherry vinegar are our favorites for whipping up vinaigrette or adding a tangy kick to soups
- Dried lentils: lentils are extremely economical and versatile, from stews to curries
- Grains: grains take up a large portion of our pantry, from brown rice to quinoa to bulgur wheat to farro
- Spices: a good chunk of kitchen space is devoted to spices; see this post on our top 15 spices
- Flours: white, whole wheat, and rye flours, rolled oats, cornmeal
- Sweeteners: honey, maple syrup, and agave syrup; we use white and brown sugars occasionally for baking
- Onions and garlic: we stock loads of garlic, onions, and shallots (a small onion with a more delicate flavor), which we use in just about everything
This month is an opportune time: take stock of what you’ve got, toss any ancient ingredients, and resolve to make more from scratch in the coming year! This pantry soup is a clever use of ingredients that are readily on hand, choosing from several of the categories above. Our favorite part? The artistic potential for drizzling as the garnish. We made this soup with my sister and had a great time drizzling the coconut milk and olive oil in various designs on top. The sky’s the limit, so enjoy the creative outlet!
One last tip: we created this soup in partnership with California Olive Ranch, who indicates that unlike wine which can improve with age, olive oil is meant to be consumed fresh. It’s recommended to keep the cap on the bottle (instead of using a pour spout that can’t be capped), and try to use the bottle within 1 month. Happy cooking!
Listen to our olive oil tasting with California Olive Ranch on the A Couple Cooks Podcast.
Did you make this recipe?
We’d love to hear how it turned out. Leave a comment below or share a picture on Instagram and mention @acouplecooks.
Looking for more healthy and easy soup recipes?
Outside of this creamy coconut curry pantry soup, here are a few more of our favorite healthy and easy soup recipes:
- Moroccan Spiced Cauliflower Soup
- Za’atar-Spiced Butternut Squash Soup
- Hearty Sweet Potato and Kale Soup
- Italian Vegetable & Gnocchi Soup
- Quinoa Black Bean Vegan Chili
- Tomato Sage Chickpea Soup
- Red Lentil Soup
*The flavor of the soup will highly depend on the curry powder you use, so use the best brand you can find. If the curry powder you use is spicy, you may want to reduce the amount to taste. Using shallots instead of onion adds a unique, delicate flavor.
- 2 large shallots (substitute 1 yellow onion)
- 3 garlic cloves
- 2 15-ounce cans chickpeas
- 2 tablespoons olive oil
- 3 tablespoons best quality curry powder*
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 pinch cayenne (optional)
- 1 tablespoon white wine vinegar
- 1 quart vegetable broth
- 1 teaspoon kosher salt
- 1 tablespoon maple syrup
- 15-ounce can full-fat coconut milk
- Olive oil, for garnish
- Pumpkin seeds, for garnish
- Mince the shallots and garlic. Drain the chickpeas.
- In a large pot or Dutch oven, heat 2 tablespoons olive oil over medium high heat. Add the shallots and sauté 2 to 3 minutes, until translucent (alternatively, sauté the onion 4 to 5 minutes).
- Add the garlic, 3 tablespoons curry powder, 1 teaspoon cumin, 1 teaspoon coriander and 1 pinch cayenne, and stir for 1 minute. Pour in 1 tablespoon white wine vinegar and stir until it evaporates, about 10 seconds. Add the chickpeas, vegetable broth, and 1 teaspoon kosher salt. Bring to a boil and boil gently for 5 minutes.
- Reduce to a simmer and stir in 1 tablespoon maple syrup and all but about 1/4 cup coconut milk; reserve the remaining coconut milk for a garnish. Remove the soup from the heat and use an immersion blender or blender to puree until completely smooth. (If using an immersion blender, the soup will become quite foamy; stir for a minute or so to reincorporate the foam into the soup.) Taste, and add maple syrup or a few pinches salt to taste. Allow to cool slightly before serving, which will allow to soup to thicken slightly and the flavor to develop.
- To serve, garnish each bowl with extra coconut milk, a drizzle of olive oil, and pepitas (and get creative with your designs!).
About the Authors
Cookbook Author and writer
Sonja Overhiser is an acclaimed vegetarian cookbook author and cook based in Indianapolis. She’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Cookbook Author and photographer
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the “best vegetarian cookbooks” by Epicurious.