Start with a chopped onion, can of chickpeas and sauté until soft
Add in 2-3 cups of chicken stock, a half box of your soup of choice. I had butternut.
Bloom your curry and garlic before adding liquids
Get every bit of soup out
Add 1 large peeled chopped sweet or white potato
Serve with a splash of vinegar, some avocado and toasted rustic bread
Ladle and garnish
Vinegar brightens everything and avocado adds richness