The recipe for this traditional Indian soup comes from the area around Madras. Nicely creamy thanks to the addition of coconut milk. The fresh coriander leaves and green chilli create a lightly spiced chickpea curry. Undiluted, this soup is also delicious to use as a curry dish. In our little factory, with an enthusiastic team and 658 solar panels, we make soup and broth with great pleasure. The old-fashioned way: with time, care and attention. That's when soup tastes the very best.

Thanks to the artisanal production, natural flavour nuances arise.

Preparation advice:

Use: dilute this soup with half a jar of water and heat. Can also be eaten undiluted as a sauce.

Serving tip: delicious with fresh coconut milk, a squeeze of lemon, extra coriander leaves and roasted cashew nuts. As a sauce, delicious with

rice, poppadoms, extra vegetables and chutney.

Storage:

After opening, keep refrigerated (max 7 ºC) and use within a limited time.

Ingredients:

Water, 18% chickpeas*, onion*, potato starch*, 2.4% coconut cream*, sunflower oil*, chilli pepper*, coriander*, lemon juice*, salt, yeast extract, MUSTARD SEED*, black pepper*, turmeric*, cumin*, cinnamon*, fenugreek*.

* = organic.

Allergens: contains mustard.

Suitable for vegetarians and vegans.

Nutritional values:

Per 100 ml prepared:

Energy: 279kJ / 66kcal

Fats: 2.42g

Of which saturated: 0.98g

Carbohydrates: 6.3g

Of which sugars: 0.32g

Proteins: 2.8

Salt: 0.45g