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.


  • 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


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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