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.

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