Curried spinach and chick pea soup
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Vegetable oil |
| 2 | Garlic cloves, minced | |
| 1 | medium | Carrot, grated |
| ¼ | cup | Raw barley |
| 1 | Bay leaf | |
| 2½ | cup | Stock |
| 4 | cups | Cooked chick peas |
| ¾ | pounds | Spinach, steamed & chopped |
| 1 | small | Zucchini, diced |
| 1½ | teaspoon | Favourite curry powder |
| ¼ | teaspoon | Thyme |
| ¼ | teaspoon | Cumin |
| Salt & pepper | ||
| 2 | cups | Stock |
| 2 | tablespoons | Lemon juice |
Directions
Heat oil & saute garlic for 1 minute. Add carrot, barley, bay leaf & 2½ c stock. Bring to a boil, cover & simmer for 15 minutes. Puree half the chick peas & add to the pot with the spinach, zucchini & seasonings. Simmer covered for another 10 minutes. Add the rest of the chick peas, the remaining stock & lemon juice. Simmer gently for another 15 minutes until the barley is tender.