A vegetable soup is a simple way to liven up the week. This ones hearty and full of healthy chickpeas.
- Heat oil in a large saucepan over medium heat. Add leek and carrot rings. Cook, stirring, for 10 minutes or until soft.
- Add juice, stock, chickpeas and mixed spice. Bring to the boil. Reduce heat to medium-low and simmer, covered, for 15 minutes. Combine yoghurt and tarragon.
- Blend soup until smooth, return to pan. Season with salt and pepper. Stir over heat until heated through.
- Ladle into bowls, top with tarragon yoghurt and serve with grissini sticks.
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Food Storage Container Set
Food Storage Container Set
Kitchen Utensil Set