Recipe: Curried Spinach and Chick Pea Soup (with barley, carrot and zucchini)

CURRIED SPINACH AND CHICK PEA SOUP

2 tbsp vegetable oil
2 garlic cloves, minced
1 medium carrot, grated
1/4 cup uncooked barley
1 bay leaf
4 1/2 cups vegetable broth, divided use
4 cups cooked chick peas
3/4 lb fresh spinach, steamed and chopped
1 zucchini, diced
2 tbsp lemon juice
1 1/2 tsp curry powder (your favorite)
1/4 tsp thyme
1/4 tsp ground cumin
Salt and pepper, to taste

Heat oil and saute garlic for 1 minute. Add carrot, barley, bay leaf and 2 1/2 cups broth. Bring to a boil, cover and simmer for 15 minutes.

Puree half the chick peas in a blender. Add to the pot with the remaining 2 cups broth, spinach, zucchini, lemon juice and seasonings. Cover and simmer for another 10 minutes or until barley is done.

Makes 8 servings
From: PS/WA