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Carrot, Chickpeas, Spinach and Ginger Soup with Rice

The carrot, chickpeas, spinach and ginger soup with rice is a healthy and comforting dish. Rich of good ingredients this soup is quick and easy to prepare. The carrot soup is very versatile: you can swap the carrots with sweet potatoes and the chickpeas with beans.

Prep time:   15mins

Cook time:   40 mins

Servings:  2-4 people


  • onionfinely chopped: 1
  • fresh ginger*, peeled and grated: 2 centimeter
  • carrots, about 4, diced: 300grams
  • risotto rice: 100grams
  • chickpeas, about a can drained: 250 grams
  • frozen spinach, about 4 cubes: 150 grams
  • sun dried tomato purèe**, : 1 tbsp
  • boiling water: 2liters
  • salt, to taste
  • extra virgin olive oil: 1tbsp
  • Parmesancheese freshly grated to serve
  • Method
  1. Heat a tbsp of extra virgin olive oil in a big pan, add the chopped onion and the ginger and sautè for a couple of minutes.
  2. Add the diced carrots and cook on high heat for about 5 minutes, stirring often.
  3. Pour the boiling water making sure to cover the vegetables. Add the tomato purèe and season with salt. Bring to the boil then simmer for about 20 minutes.
  4. Then add the rice and continue to cook for 20minutes or until the rice is cooked.
  5. Five minutes before the end add the chickpeas and the frozen spinach, stir well and finish to cook.
  6. Serve hot with some grated Parmesan cheese.

Now enjoy!

This recipe is from Elisa of My foodie days and at Instagram https://www.instagram.com/myfoodiedays/

Twitter https://twitter.com/myfoodiedays