Curried Vegetable & Chickpea Soup
Curried Vegetable & Chickpea Soup
Cooking time: 45mins
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 1 leek finely sliced
- 3 cloves garlic finely chopped
- 2 teaspoons ground turmeric
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 3 celery stalks finely chopped
- 2 carrots large, finely chopped
- 1 zucchini finely chopped
- 1 sweet potato small, finely chopped
- 400 g canned diced tomatoes
- 4 cups vegetable stock
- 1 cup pearl barley
- 400 g canned chickpeas
- 3 cups spinach
- 1/2 cup parsley leaves finely chopped
- sea salt & cracked black pepper
- parmesan cheese grated, to serve
- sourdough to serve
Instructions
- In a large pot, heat the olive oil and butter over medium heat.
- Add the leek, garlic, turmeric, coriander and cumin, stirring until fragrant and cooking for 3–4 minutes. Then add the celery, carrot, zucchini and sweet potato and cook, stirring, for 5–6 minutes.
- Next, 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.
- Before serving, turn off the heat and stir in the chickpeas, spinach and parsley. Season well with salt and pepper.
- Serve with freshly grated parmesan and crunchy sourdough.
Nutrition
Calories: 185kcalCarbohydrates: 34gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.05gCholesterol: 3mgSodium: 584mgPotassium: 471mgFiber: 7gSugar: 5gVitamin A: 6826IUVitamin C: 13mgCalcium: 68mgIron: 3mg
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