Lightly Spiced Vegetable Soup
- 16 - 30 Minutes
- Serves 4
* Use Gluten Free stock to make this dish Gluten Free
- 1 pouch Tilda Garden Vegetable & Quinoa rice
- 2 tbsps olive oil
- 1 red onion chopped
- 1 stalk celery chopped
- 1 carrot sliced
- 1/2 red pepper diced
- 2 tsps Moroccan seasoning
- 750ml vegetable stock*
- 1 small can drained chickpeas
- Handful of Coriander
- Heat the oil in a large pan, add the chopped vegetables and fry for 5 minutes.
- Add the Moroccan seasoning and fry for a further 2 minutes.
- Pour over the stock, chickpeas and Tilda Garden Vegetable & Quinoa rice: heat for 3-5 minutes.
- Serve with natural yogurt & chopped coriander.