Curried Spinach & Chick Pea Soup Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Vegetable oil,
2 each: Garlic cloves, minced
1 medium: Carrot, grated
1/4 cup: Raw barley,
1 each: Bay leaf,
2 1/2 cup: Stock,
4 cup: Cooked chick peas,
3/4 lbs: Spinach, steamed & chopped
1 small: Zucchini, diced
1 1/2 tsp: Favourite curry powder,
1/4 tsp: Thyme,
1/4 tsp: Cumin,
Salt & pepper,
2 cup: Stock,
2 tbsp: Lemon juice,
Directions:
Heat oil & saute garlic for 1 minute. Add carrot, barley, bay leaf &
2 1/2 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.
Source from luhu.jp
2 1/2 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.
Source from luhu.jp