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Judy's Carrot and Chickpea soup with Coriander

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Preparation Time: 10 minutes
Cooking time: 40 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown
Number of servings: 4
This recipe has been visited 2875 times
Ingredients:
 0.68 kg(s) carrots, peeled and sliced
 1 onion, finely chopped
 14.5 gm(s) butter
 1 bunch(es) coriander, leaves chopped, stalks tied together
 0.84 ltr(s) goog quality chicken or vegetable stock
 1 can chickepeas, drained rinsed and warmed through
  Greek yoghurt
  salt and freshly ground black pepper
My sister's soup. Delicious, nutritious and cheap. Dont know where she got it. If you recognise it please add a credit.
Cooking Steps:
Place carrots and onions in a large saucepan with butter and sweat for 10 minutes or until beginning to softn.

Add coriander stalks, keeping leaves for garnish, stock, salt and pepper. Bring to boil, then simmer slowly for 25 minutes. Remove and discard coriander stalks.

Liquidise the soup and push through a fine meshed sieve into the rinsed out saucepan. Adjust seasoning

Reheat the soup and pour into soup bowls. Add warmed chickpeas. Add a spoonful of Greek yoghurt into each bowl and scatter with chopped coriander leaves.

Serve with crusty bread

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