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Poppet Soup (VG)


1 tin chickpeas

2 leeks

3 carrots

½ bag of spinach

2 table spoons pearl barley

1/2 tsp Turmeric

1 tbsp olive oil

1 clove of garlic

½ a large bunch of parsley

2 veg stock cubes

½ tsp pepper



  1. Rinse chickpeas very well and set aside to rest in warm water.
  2. Using a very large sauce pan or stock pot, over a medium heat add the olive oil.
  3. Slice up the leeks and add to the pot & stir in a large pinch of sea salt.
  4. Chop up carrots and add to the pot, remain on a low to medium heat stirring every so often for around 15mins.
  5. Prep spinach cutting off any stems of the leaves and trim the ends of the parsley too.
  6. Pop the stock cubes in about 1200 mls of water
  7. Grate a clove of garlic in and continuously stir for a minute.
  8. Add the remaining ingredients
  9. Pour in the stock, partly cover the pot with a lid and bring to a boil, then reduce the heat to simmer the soup for up to 1 hour, stirring regularly to prevent the greens from sticking and burning.
  10. If needed add a little more water.



Will serve 4-5 bowls & can be frozen or stored in the fridge.

Cals: 160
Carbs: 18g Fat: 3g Protein: 9g.