Hearty Vegetable Soup with Chickpeas

Name: Hearty Vegetable Soup with Chickpeas
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Ingredients: 2 tsps. olive oil; 1 large brown onion, chopped; 2 tsps. ground turmeric; 1 tsp. ground coriander; 2 tsps. ground cumin; 5 cups chopped vegetables; 3 cups Massel vegetable liquid stock; 2 cups water; 415g can chopped tomatoes; 400g can chickpeas, drained, rinsed; 1/2 cup flat-leaf parsley, chopped

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

Cook1 h
Total1 h
Serves2
LevelIntermediate

Dairy-Free Gluten-Free Vegan Vegetarian

Ingredients

Method

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
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.