Vegetable and chickpea soup
Slimming Eater
Slimming Eater
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Ingredients

  • 1 large red onion , peeled and finely chopped
  • 4 celery sticks
  • 2 large garlic cloves , peeled and crushed
  • 1 carrot , peeled and finely diced
  • 1 small red chilli , deseeded and diced
  • 1,2 litres boiling hot vegetable stock
  • 200 g small baby new potatoes , peeled and cut into small chunks
  • 100 g fine asparagus tips
  • 200 g canned chickpeas , drained
  • 200 g 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.

Instructions

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