Ingredients (serves 4)
2 teaspoons olive oil
1 leek, chopped
500g packet frozen Birds Eye Carrot Rings (or 500g fresh carrots microwaved till soft)
1/2 cup orange juice
4 cups chicken stock
300g can Edgell Chick Peas, undrained
1/2 teaspoon mixed spice
1/3 cup natural low fat yoghurt, to serve
2 teaspoons chopped fresh
tarragon, to serve
Method
Heat oil in a large saucepan over medium heat. Add leek and carrot rings. Cook, stirring, for 10 minutes or until soft.
Add juice, stock, chickpeas and mixed spice. Bring to the boil. Reduce heat to medium-low and simmer, covered, for 15 minutes. Combine yoghurt and tarragon.
Blend soup until smooth, return to pan. Season with salt and pepper. Stir over heat until heated through.
Ladle into bowls, top with tarragon yoghurt and serve
2 teaspoons olive oil
1 leek, chopped
500g packet frozen Birds Eye Carrot Rings (or 500g fresh carrots microwaved till soft)
1/2 cup orange juice
4 cups chicken stock
300g can Edgell Chick Peas, undrained
1/2 teaspoon mixed spice
1/3 cup natural low fat yoghurt, to serve
2 teaspoons chopped fresh
tarragon, to serve
Method
Heat oil in a large saucepan over medium heat. Add leek and carrot rings. Cook, stirring, for 10 minutes or until soft.
Add juice, stock, chickpeas and mixed spice. Bring to the boil. Reduce heat to medium-low and simmer, covered, for 15 minutes. Combine yoghurt and tarragon.
Blend soup until smooth, return to pan. Season with salt and pepper. Stir over heat until heated through.
Ladle into bowls, top with tarragon yoghurt and serve
