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Cooked by: Chef / Last Modified: 3/24/2004 / Course: soup / Number of Servings: 8 |
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Directions: Heat oil & saute garlic for 1 minute. Add carrot, barley, bay leaf &
2 1/2 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.
Ingredients:
2 Tablespoon(s) Large onion, diced
2 Garlic cloves, minced
1 medium Carrot, grated
1/4 Cup(s) Raw barley
1 Bay leaf
2 1/2 Cup(s) Stock
4 Cup(s) Cooked chick peas
3/4 Pound(s) Spinach, steamed & chopped
1 small Zucchini, diced
1 1/2 Teaspoon(s) Favourite curry powder
1/4 Teaspoon(s) Thyme
1/4 Teaspoon(s) Pressed tofu |
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