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16/08/2021

Chick Pea, Cabbage and Carrot Soup

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A big pot of goodness!

Serves:

8

Prep Time: 20 minutes

Cooking Time: 1 hour

Download Recipe PDF

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion, finely diced
  • 2 large carrots, peeled and diced
  • 1 small fennel bulb or 2 stalks celery, diced
  • 1 tablespoon smoked paprika
  • 2 teaspoons caraway or fennel seeds
  • 400g can peeled tomatoes, chopped
  • 1 litre chicken or vegetable stock
  • 400g can chick peas, drained and rinsed
  • 2 cups shredded white cabbage
  • sea salt and freshly ground black pepper, to taste
  • 1/2 cup diced zucchini or frozen peas, optional
  • sour cream, for serving

Method

Heat oil in a large pot and sauté onion until softened. Add carrots and fennel and cook over medium heat for 5 minutes. Add paprika and caraway seeds and sauté until aromatic, seasoning as you go. Add tomatoes, stock, chick peas and cabbage and bring to the boil. Simmer covered for 40 minutes, until carrots are tender. Add zucchini or peas if using, and simmer a further 5 minutes until just tender. Season to taste and serve in soup bowls with a double of sour cream, sprinkled with extra paprika.

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