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…
Plant-Based Spud Lite Burgers
PLANT-BASED SPUD LITE BURGERSPREP TIME: 30 MINUTESCOOKING TIME: 1 HOUR AND 10 MINSSERVES: 6INGREDIENTS 1 tablespoon olive oil6 bread rolls, halved & toasted½ cup tomato chutney6 butter lettuce leaves6 slices beef tomato6 large slices pickled beetroot, drained...
Plant-Based Shepards Pie
PLANT-BASED SHEPARDS PIEPREP TIME: 30 MINUTESCOOKING TIME: 1 HOUR AND 30 MINSSERVES: 6INGREDIENTS Ragu 2 tablespoons olive oil1 large brown onion, diced2 cloves garlic, crushed2 large carrots, peeled & diced2 sticks celery, diced200g field mushrooms, chopped400g...
Plant Based Potato and Chilli Salad
PLANT BASED POTATO AND CHILLI SALADPREP TIME: 15 MINUTESCOOKING TIME: 6 MINUTESSERVES: 6 INGREDIENTS 750g baby Spud Lite potatoes, halved and cut into 1cm thick slices1 cup frozen peas, thawed1 cup frozen podded edamame peas, thawed75g snow peas, trimmed & sliced¼...