Hearty vegetable soup with chickpeas

Cooking Soups Hearty vegetable soup with chickpeas

Get your five serves of veggies a day, the easy way in this hearty soup.

Lables: Vegan Vegetarian Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Heat oil in a large saucepan over medium-high heat. Add onion. Cook for 3 minutes. Add spices and firm vegetables (such as pumpkin, potatoes, carrots, capsicum and celery). Stir to coat.
  2. Stir in stock, water, tomatoes and chickpeas. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 40 minutes or until vegetables are soft. Add tender vegetables (such as beans, broccoli, peas, zucchini). Cook for a further 5 minutes. Stir in parsley. Season with pepper. Serve.

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2 tsp olive oil
1 large brown onion, chopped
2 tsp ground turmeric
1 tsp ground coriander
2 tsp ground cumin
5 cups chopped vegetables
3 cups reduced-salt vegetable stock
2 cups water
415g can chopped tomatoes
400g can chickpeas, drained, rinsed
1/2 cup flat-leaf parsley, chopped

Adv

Autors
Preparation time
30
Cooking time
50
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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