Ingredients 1 Tbsp olive oil, plus more for drizzling 3 large garlic cloves, minced or pressed 1 tsp paprika 1 tsp dried rosemary ½ tsp dried thyme ¼ tsp chili flakes 2 cans (15 oz each) of chickpeas 1 (6oz-180 grams) large potato, diced 2 cups (480 ml) low-sodium vegetable broth salt & black pepper, to taste Instructions Firstly, pour one of the cans of chickpeas […]

Lightly spiced tomato and red lentil soup

Ready in 1 hour Serves: 4 Prep: 20 mins Cook: 40 minsIngredients1 tbsp olive oil1 onion, roughly chopped2 celery sticks, roughly chopped1 carrot, peeled and roughly chopped1 garlic clove, crushed1 tsp ground cumin½ tsp ground coriander175g split red lentils1.2 litres vegetable stock400g can plum tomatoes2 tsp tomato purée1 bay leafFor garnishing:4 tbsp Greek yoghurt2 tbsp chopped […]

St Seraphim Soup

St Seraphim Soup From Soups from a Monastery Kitchen, Brother Victoire-Antoine, Arcadia Publishing 1996) 4 servings Ingredients 4 tablespoons butter or oil 8 oz, (225g) rice 3 pts, (1.71) boiling water 1 large carrot, grated 1 onion, sliced  I green pepper, cut into small pieces 2 tablespoons chopped parsley salt and pepper to taste sprinkle […]

French Lentil Soup

from Soups from a Monastery Kitchen, Brother Victor-Antoine, Arcadia Press (1996) Ingredients 6 tablespoons olive oil large onion, chopped 2 garlic cloves, minced 7 oz, (200g) lentils 5 pts, (2.8 1) water (more if needed) 1 celery stalk, cut fine 1 turnip, diced 1 bunch sorrel or spinach leaves 1 bay leaf 1 large carrot, […]