Spiced vegetable and chickpea soup

Ingredients

• 1 tbsp extra virgin olive oil

• 1 tbsp butter

• 1 leek, finely sliced

• 3 garlic cloves, finely chopped

• 2 tsp ground turmeric

• 2 tsp ground coriander

• 2 tsp ground cumin

• 3 celery sticks, finely chopped

• 2 large carrots, finely chopped

• 1 zucchini, finely chopped

• 1 small sweet potato, finely chopped

• 400g can diced tomatoes

• 1 litre (4 cups) vegetable stock

• 1 cup pearl barley

• 400g can chickpeas, drained and rinsed

• 3 cups baby spinach

• 30g (½ cup) parsley leaves, finely chopped

• sea salt and cracked black pepper

TO SERVE

• freshly shaved parmesan cheese

• sourdough toast

• store-bought or home-made basil pesto, optional

Method

1. Step 1

   Heat the olive oil and butter in a large pot over medium heat.

2. Step 2

   Add the leek, garlic, turmeric, coriander and cumin, stir and cook until the leek begins to soften and it becomes fragrant, about 3-4 minutes. Then add the celery, carrot, zucchini and sweet potato and cook, stirring, for 5-6 minutes.

3. Step 3

   Next, add the canned tomatoes, vegetable stock and pearl barley. Bring to a boil, then reduce heat to a gentle simmer and cook for 25-30 minutes.

4. Step 4

   Before serving, turn off the heat and stir in the chickpeas, spinach and parsley. Season well with salt and pepper.

5. Step 5

   Serve with shaved parmesan and sourdough toast. Add a dollop of pesto, if desired.

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