During the cooler months it's lovely to come home to a nice warm meal. Once which is full of anti inflammatory goodness to ward of any flu and virus.
Soups are a great way to pack a whole lot of vegetables in to your bowl and also to have as left overs to take to work or have after your Pilates class.
2 tablespoons oil
1 yellow onion, diced
3 carrots, diced
4 celery sticks, diced
1 zucchini, diced
5 garlic cloves, minced
2 bay leaves
salt and pepper to taste
2 cans organic chick peas, drained and rinsed
1 can organic tomatoes
2 cups chicken or vegetable broth
1 cup water
1 teaspoon turmeric
basil for serving
goats cheese for serving
Heat oil in pot over medium heat.
Add onion, carrots, celery, zucchini, bay leaves, salt and pepper. Heat with the lid on. Stir occasionally or until vegetables are just tender.
Stir in chickpeas, tomates and turmeric.
Add water and broth. Mix gently.
Turn heat up to high and bring to the boil. Once the soup is boiling bring the heat down to low and simmer for 10 - 15 minutes.
Leave as is or puree with a hand held mix. I enjoy a smooth soup.
Garnish with basil and goats cheese.