Prep 5 mins
Cooking 30 mins
Serves 4
Difficulty Easy
Ingredients
- 4 slices Prebiotic Cape Seed Loaf with BARLEYmax®
- 3 stalks celery
- 1 brown onion
- 1 medium zucchini
- ¼ cup sundried tomatoes
- 2 garlic cloves, diced
- 1L salt-reduced vegetable stock
- 600g cooked chickpeas
- 2 cups baby spinach
- Juice of 1 lemon
- Handful parsley
- ¼ tsp dried chilli flakes
- Cracked pepper
- 80g Parmesan and extra parsley to serve
Method
- In a large soup pot, heat oil and fry onions, garlic and celery until fragrant. Add in chilli flakes and cracked pepper. Then add in zucchini, sundried tomatoes and stir to combine
- Pour in stock and chickpeas and reduce heat to a simmer for 20 minutes
- Stir in parsley, lemon juice and baby spinach
- Serve with a toasted slice of Prebiotic Cape Seed Loaf with BARLEYmax® and shaved parmesan cheese
- Additional Comments: A freezer-friendly recipe and great for leftovers.
Recipe provided by Bakers Delight.