MOROCCAN VEGETABLE AND CHICKPEA SOUP
PREP TIME: 15 MINUTES
COOKING TIME: 25 MINUTES
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.
YOU MIGHT ALSO LIKE…
Bangers and Mash with Onion Gravy
BANGERS AND MASH WITH ONION GRAVYPREP TIME: 20 MINUTESCOOKING TIME: 35 MINUTESSERVES: 4INGREDIENTS 2 teaspoons olive oil8 Pork sausages2 cups frozen peas Potato, Apple, Cheddar & Sage Mash 1 kg Spud Lite potatoes, peeled and quartered2 granny smith apples, peeled...
Potato, Carrot & Herb Falafel Nourish Bowl
POTATO, CARROT & HERB FALAFEL NOURISH BOWLPREP TIME: 30 MINUTESCOOKING TIME: 1 HOUR AND 40 MINSSERVES: 4INGREDIENTS ½ cup quinoa, rinsed1 cup (250ml) vegetable stock1 tablespoon mint leaves, roughly chopped1 Lebanese cucumber, diced2 cups baby spinach,1 medium...
Potato & Butter Bean Skordalia with Crudites
POTATO & BUTTER BEAN SKORDALIA WITH CRUDITESPREP TIME: 15 MINUTESCOOKING TIME: 6 MINUTESSERVES: 12 INGREDIENTS 400g Spud Lite potatoes, peeled & quartered400g tin butter beans, drained & rinsed1 clove garlic, crushed2 tablespoons lemon juiceSalt flakes and...