Hearty vegetable soup with chickpeas

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

Recipe «Hearty vegetable soup with chickpeas» presented in category Recipes / Soups, to prepare this dish you will need no more 50 minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

• 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 

Instructions

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.