ASDA part of the Wal-Mart family

• 2tbsp olive oil
• 1 onion, sliced
• 1tbsp ground coriander
• 1 large potato, peeled and diced
• 700ml vegetable stock
• 2 x 300g cans Asda chickpeas, drained
• Juice of half a lemon
• 4tbsp natural yogurt
• 15g roughly chopped fresh coriander

1 Heat oil in a pan and fry the onion until softened. Add the ground coriander and cook for 1 minute. Add the potato and vegetable stock and bring to the boil. Cover and cook, stirring occasionally, for 12 minutes, until the potato is tender.

2 Blend the chickpeas with the potato mixture in batches in a food processor or blender until smooth. Stir in the lemon juice, season and gently reheat.

3 Divide the soup between warm bowls, swirl a tablespoon of natural yogurt on top and sprinkle with coriander.