We got busy this week so in a bid to still try and cook as many dinners as we can, we made soup for 2 nights in a row! I shared the recipe for the delicious roasted red peppers and tomatoes soup yesterday. Today, I'll share an even simpler vegetarian soup recipe that is chocked full of super foods, proving that you don't have to spend a lot of time in the kitchen to make something really nutritious for the family. This recipe provides you with a simple base that you can then customize with your favorite spices and vegetables.
This is what we put in ours ...
4 cups of vegetable broth (better still if you make your own)
15 oz chickpeas
2 carrots, diced
1 bunch of kale
1/3 cup barley
1 onion, diced
2 cloves garlic, minced
1/2 tsp tumeric
2 sprigs of rosemary
salt and pepper, to taste
In a large pot, brown onions and garlic with a little bit of olive oil.
Add vegetable broth, chickpeas, barley, and carrots.
Stir in tumeric and a dash of pepper.
Bring to a boil, then cover and simmer for 30 minutes.
Add kale, and rosemary, and then cook for an additional 10 minutes.
Just before serving, taste soup and decide if you need more salt.
Suggestions for other super foods and spices you can use in this soup recipe include goji berries, celery, cumin, radishes, ginger, and/or sweet potatoes. Be creative!