CURRIED VEGETABLE AND CHICKPEA SOUP

Serves: 8-10

Cooking time: 45mins

Ingredients:

• 1 tablespoon extra virgin olive oil 

• 1 tablespoon butter

• 1 leek, finely sliced

• 3 garlic cloves 

• 2 tablespoons ground turmeric, ground coriander, ground cumin

• 3 celery ribs, finely chopped 

• 2 large carrots, finely chopped 

• 1 green zucchini, finely chopped 

• 1 small sweet potato, finely chopped 

• 400g canned tomatoes 

• 4 cups vegetable stock

• 1 cup pearl barley

• 400g tinned chickpeas 

• 3 cups spinach

• ½ cup parsley, finely chopped
  
  

Method: 

1. In a large pot, heat 1 tablespoon of extra virgin olive oil and 1 tablespoon of butter over medium heat. 

2. Add the leek, garlic, turmeric, cumin, and coriander, stirring until fragrant and cooking for 3-4 minutes. Then add the celery, carrot, zucchini, sweet potato and cook, stirring, for 5-6 minutes.  

3. Then add the canned tomatoes, vegetable stock, and pearl barley. Bring to the boil, then turn down to a gentle simmer. Cook for 25-30 minutes. 

4. Before serving, turn off the heat and stir in the chickpeas, spinach, and parsley.

5. Season well with salt and pepper.

Serve with freshly grated parmesan and crunchy sourdough.