Curried Vegetable & Chickpea Soup
Cooking time: 45 minutes
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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 sticks 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 drained & rinsed
- 3 cups baby 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.1 tablespoon extra virgin olive oil, 1 tablespoon butter
- 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.1 leek, 3 cloves garlic, 2 teaspoons ground turmeric, 2 teaspoons ground coriander, 2 teaspoons ground cumin, 3 celery sticks, 2 carrots, 1 zucchini, 1 sweet potato
- 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.400 g canned diced tomatoes, 4 cups vegetable stock, 1 cup pearl barley
- Before serving, turn off the heat and stir in the chickpeas, spinach and parsley. Season well with salt and pepper.400 g canned chickpeas, 3 cups baby spinach, 1/2 cup parsley leaves, sea salt & cracked black pepper
- Serve with freshly grated parmesan and crunchy sourdough.parmesan cheese, sourdough
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