Chickpea and Vegetable Soup

A wholesome and nutritious soup packed with vegetables. The perfect way to make use of store cupboard staples and seasonal ingredients. Leftover soup is delicious re-heated and shared into flasks for satisfying healthy lunches.

Serves: 4-6

Prep Time: 20 minutes

Cooking Time: 40 minutes

• 2 tbsp vegetable oil
• 1 medium onion, finely chopped
• 1 stick of celery, cut into small pieces
• 1 small courgette, cut into small pieces
• 1 large carrot, peeled and cut into small pieces
• salt and freshly ground black pepper
• 2 large cloves garlic, peeled and crushed
• 1 tbsp fresh thyme, leaves picked (or 2 tsp dried oregano)
• 1 large potato (or 3 medium potatoes) peeled and cut into cubes
• 2 x 400g tin chickpeas, drained
• 1 litre vegetable stock
• 2 large handfuls fresh spinach
• 1 lemon, cut in half

1. Heat the oil in a large saucepan over a medium heat. Add the onion, celery, courgette, and carrot. Season with salt and pepper and cook over a low heat for 10 minutes. Stir with a wooden spoon until the vegetables are soft but not brown.
2. Add the garlic and herbs and cook for a minute or two before adding the potatoes and chickpeas. Stir and cook for a further 5 minutes.
3. Pour in the hot vegetable stock. Bring to a boil, reduce the heat and simmer for 10 minutes or until the potatoes are soft whilst still retaining their shape.
4. Using a ladle, take two spoonfuls of the soup and blend until smooth before returning it to the saucepan.
5. Add the spinach and cook until wilted and add a squeeze of lemon juice.
6. Taste the soup, adjusting the seasoning if necessary.
7. Spoon into warmed bowls, garnish with a slice of lemon and serve with crusty bread.