Roasted veggies with Chickpeas and Barley soup

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.

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