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| RECIPE FOR CURRIED SPINACH & CHICK PEA SOUP |
Title: Curried Spinach & Chick Pea Soup
Category: Vegetarian
Serves: 8
Ingredients:
| 2.00 | tb | Vegetable oil | | 2.00 | ea | Garlic cloves, minced | | 1.00 | md | Carrot, grated | | 0.25 | c | Raw barley | | 1.00 | ea | Bay leaf | | 2.50 | c | Stock | | 4.00 | c | Cooked chick peas | | 0.75 | lb | Spinach, steamed & chopped | | 1.00 | sm | Zucchini, diced | | 1.50 | ts | Favourite curry powder | | 0.25 | ts | Thyme | | 0.25 | ts | Cumin | | | Salt & pepper | | 2.00 | c | Stock | | 2.00 | tb | Lemon juice |
Instructions:
Heat oil & saute garlic for 1 minute.
Add carrot, barley, bay leaf & 2 1/2 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.
Adapted from Nava Atlas, ""Vegetariana"
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