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Moroccan Vegetable and Chickpea Soup

PREP TIME: 15 MINS

COOKING TIME: 25 MINS

SERVES: 4

INGREDIENTS

  • 1 tablespoon olive oil

  • 2 teaspoons Moroccan spice mix

  • 1 large brown onion, peeled and diced

  • 2 sticks celery, diced

  • 1 large carrot, peeled and diced

  • 400g crushed tomatoes

  • 1 litre vegetable stock

  • 400 Spud Lite baby potatoes, diced

  • 400g tin chickpeas, drained and rinsed

  • 400g tin lentils, drained and rinsed

  • ¼ cup parsley leaves, roughly chopped

  • ¼ cup coriander leaves, roughly chopped

  • ¼ cup lemon juice

  • Salt flakes and freshly ground black pepper

  • 1/3 cup Greek style yogurt, to serve (optional)

METHOD

1. Heat olive oil in a large saucepan over a low heat. Add spice mix, onion, celery and carrot, stirring to combine. Cover and cook for 10 minutes or until vegetables are soft.

2. Add tomatoes, stock and potatoes, stirring to combine. Bring to the boil, reduce to a simmer and cook for 20 minutes. Using a stick blender, blend a third of the soup to help thicken it.

3. Add chickpeas and lentils, stirring to combine. Cook for a further 5 minutes or until heated through. Add 2 tablespoons each of parsley and coriander, lemon juice, salt and pepper, stirring to combine.

4. To serve, divide soup between serving bowls and spoon a dollop of yogurt on top of each. Sprinkle over remaining fresh herbs.

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CONTACT

Spudlite
Johns Rd,
Virginia SA 5120
(08) 8380 9096

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