small baby new potatoes , peeled and cut into small chunks
fine asparagus tips
canned chickpeas , drained
frozen soya beans or broad beans
salt and freshly ground black pepper
a small handful each of fresh flat-leaf parsley and fresh mint , chopped
Place a large non-stick saucepan over medium heat , add the onion , celery , garlic , carrot , and red chilli and stir fry for 1-2 minutes Pour over the vegetables stock , bring to boil then add the potatoes.
Simmer for 12-15 minutes or until tender.
Add the asparagus tips , chickpeas and the frozen beans for the last 4 minutes of cooking.
Season to taste and stir in the chopped herbs before serving.
The post Chickpeaandvegetablesoup with pesto appeared first on Lazy Cat Kitchen. As days are getting shorter and colder (yes, even Greek islands’ weather gets rough over winter) a big pot of soup bubbling away on the stove suddenly feels like a great idea
The list of ingredients below is what I happened to have left in the fridge on this occasion however I regularly swap these for alternatives and as long as there’s a couple of root vegetablesand some sort of onion it works
I'm about to post a savoury food recipe with VEGETABLES IN IT AND EVERYTHING. I'm not great at trying new foods (unless they're sweet) so I always default back to smoothies, but I want to try something new andsoups seem like a safe choice