Today for the second day of National Vegetarian Week I am featuring a delicious Spinach, Chickpea and Red Pepper Soup. This soup is a great source of protein for vegetarians as it includes chickpeas. Spinach is also a great ingredient for vegetarians as it is rich in iron and calcium and contains anti-oxidants and lots of different vitamins. I really like chunky soups and so I loved eating this soup. My Spinach, Chickpea and Red Pepper Soup also looks really appetising thanks to all of the different colours in the bowl. The red pepper and the green spinach contrast very well and the chickpeas add a different colour and texture into the mix. This soup is really simple to make and can be made in less than thirty minutes and was a great hit with the family. I will definitely be making this soup on a regular basis.
If you decide to cook and sample this soup then do let me know what you thought!
Spinach, Chickpea and Red Pepper Soup
1 red Pepper, finely chopped
8 Spring Onions, finely chopped
1 clove of Garlic
1tsp Cumin Seeds
750ml Vegetable Stock
400g Tin of Chickpeas, rinsed and drained
2tsps Red Wine Vinegar
1-2 tsps Sugar
100g Baby Spinach Leaves
Salt and Pepper