Vegetable and Chickpea Soup

Serves 4

1 large potato, washed and diced
1 medium carrot, diced
400g chickpeas, drained and rinsed
100g green beans
1 medium leek
2 zucchinis
1 cup frozen peas
1 litre vegetable stock
2 cups water
1 tbls Gourmet Garden Rosemary
1 tbls Gourmet Garden Oregano
1 tbls Gourmet Garden Coriander
1 tbls Gourmet Garden Basil
1 tbls Gourmet Garden Mint
1 tbls Gourmet Garden Parsley

Method
Heat 2 tsp olive oil in a large saucepan and add the thinly sliced leek with the Gourmet Garden Rosemary and the Gourmet Garden Oregano. Add the vegetable stock, water, potato, carrot and chickpeas to pan. Bring to the boil, and then simmer for 15 minutes. Add coarsely chopped green beans and zucchini and the frozen green peas to pan. Simmer for five minutes or until vegetables are tender. Stir in Gourmet Garden Coriander, Gourmet Garden Basil, Gourmet Garden Mint and Gourmet Garden Parsley. Serve in bowls with crusty bread.

Gourmet Garden, August 2008

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