A good quality vegetable stock is essential for this soup - if using packet stock ensure that you buy one that is free of artificial flavouring and colouring.
In a large stock pot, saute the onion, leeks and carrot in the olive oil for five minutes.
Add the garam masala and saute for a further two minutes.
Add the vegetable stock, sweet potato, zucchini and chickpeas and bring to the boil. Reduce to simmer.
Add the beetroot greens and leave to simmer for 50 minutes before serving.
Makes 4 servings
| Prep Time: | 10 mins |
| Cooking Time: | 50 mins |
| Ready in: | 60 mins |
Suitable for: |
|
| Dinner, Lunch, Snack, Soup | |
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| Nutritional Information - Per Serve | |
| Kj | 1574 kj |
| Calories | 376 kcal |
| Fat | 9.1 g |
| Saturated Fat | 0.7 g |
| Total Carbohydrate | 59.7 g |
| Total Protein | 11.9 g |
| Fibre | 3.9 g |
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