Middle Eastern Veggie Soup

Nutrition per serve

Ingredients

• 2pcs carrot
• 3stalk celery
• 2clov garlic
• 760g chickpeas
• 1pcs vegetable stock cubes
• 20g Moroccan seasoning
• 400g tomato passata
• 2pcs wholemeal rolls
• 500ml (2 cups) boiling water
• 30ml olive oil
• 15ml plain flour
• 15ml honey

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 180C, fan-forced. Quarter the carrots lengthwise and thinly slice. Thinly slice the celery. Crush or finely chop 2 garlic cloves. Drain and rinse the chickpeas. Crumble the stock cubes into a heatproof jug, add 500ml (2 cups) boiling water and stir to dissolve.
2. Step 2 — Start soup
   Heat 2 tbs olive oil in a large saucepan over medium heat. Add the carrot, celery and garlic and cook, stirring, for 3 mins or until starting to soften. Add the Moroccan seasoning (see Feed A Crowd) and 1 tbs plain flour and cook, stirring, for 1 min or until fragrant and golden.
3. Step 3 — Simmer soup
   Add the chickpeas, tomato passata, stock, 500ml (2 cups) water and 1 tbs honey to the veggie mixture and stir to combine. Bring to the boil, then reduce the heat to medium-low and cook, covered, for 15 mins or until the soup is slightly thickened and the veggies are tender. Remove the pan from the heat. Taste, then season with salt and pepper.
4. Step 4 — Warm rolls
   Meanwhile, put the rolls on an oven tray and bake for 5 mins or until warmed through.
5. Step 5 — Serve up
   Divide the soup among bowls. Serve with the warm rolls and enjoy!
6. Step 6 — Feed A Crowd
   Our Moroccan seasoning has a mild chilli kick. If you aren't keen on too much chilli, adjust the amount to taste.

Allergens

Gluten, Wheat, Sulfit, Sojabohnen