Nutrient-dense and low in calories, this soup is very filling and a very good early dinner option. Root vegetables are packed with antioxidants, vitamins, fibre and provide many health benefits-from regulating blood sugar to feeding gut bacteria, and even boosts brain function.
Ingredients:
- Vegetable broth- 4-5 cups
- Oven roasted root vegetables (carrots, beetroots, onion, garlic) – 1 cup
- Beetroot tops(leaves)- finely chopped(optional)
- Chickpeas boiled and drained – 3/4 cup
- Barley boiled – 1/2 cup
- Coriander – 2 tbsp
- Lemon juice 1tsp while serving
- Salt and pepper as preferred
Method:
1. To the saucepan, add the vegetable broth, the soaked barley and boil till barley is softened.
2. Add the roasted veggies, chickpeas, salt, pepper, greens, and continue cooking for 5 to 10 minutes
3. Mash the Chickpeas slightly to thicken the soup and add extra water if required.
4. Squeeze lemon juice before serving.
To Indulgence... 
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