Name: Carrot and chickpea soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1
Ingredients: 9.20 gm olive oil; 1 leek, chopped; 500g packet frozen carrot rings; 131.25 gm orange juice; 1020.00 gm chicken style liquid stock; 300g canned chickpeas, undrained; 1.25 gm mixed spice; 82.50 ml natural yoghurt, to serve; 2 tsp chopped fresh tarragon, to serve; grissini bread sticks, to serve (optional)

Carrot and chickpea soup

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Prep Time:
10 minutes

Cook Time:
35 minutes

Total Time:
45 minutes

Hearty vegetable soup with healthy chickpeas - perfect for a cozy weeknight meal.

Ingredients:

9.20 gm olive oil
1 leek, chopped
500g packet frozen carrot rings
131.25 gm orange juice
1020.00 gm chicken style liquid stock
300g canned chickpeas, undrained
1.25 gm mixed spice
82.50 ml natural yoghurt, to serve
2 tsp chopped fresh tarragon, to serve
grissini bread sticks, to serve (optional)

Instructions:

In a large saucepan, heat oil over medium heat. Add leek and carrot rings, stirring occasionally, until soft, about 10 minutes.
Pour in the juice, stock, chickpeas, and mixed spice, then bring to a vigorous boil. Lower the heat to medium-low, cover, and gently simmer for 15 minutes. Stir together the yoghurt and tarragon.
Blend the soup until silky smooth, and then transfer it back to the pan. Season generously with salt and pepper, and gently stir while heating until warmed through.
Serve the soup in bowls, garnish with tarragon yogurt, and accompany with grissini sticks.

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