Curried Spinach& Chick Pea Soup

Ingredients

30 ml vegetable oil
2 garlic
1 carrot
1/4 barley
1 bay leaf
4 1/2 stock
800 gr chick peas
45 gr spinach
1 zucchini
3 gr favourite curry powder
1 gr thyme
1 gr cumin
30 ml lemon juice

Instructions

Heat oil & saute garlic for 1 minute. Add carrot, barley, bay leaf & 2.5 c stock. Bring to a boil, cover & simmer for 15 minutes.

Puree half the chick peas & add to the pot with the spinach, zucchini & seasonings. Simmer covered for another 10 minutes. Add the rest of the chick peas, the remaining stock & lemon juice. Simmer gently for another 15 minutes until the barley is tender.