Recipes Potato, chickpea and spinach soup

Recipes Potato, chickpea and spinach soup

Recipes Potato, chickpea and spinach soup

Recipes Potato, chickpea and spinach soup �Hola! Explore your tastebuds with this delicious Spanish-inspired dish. Potato, chickpea and spinach soup

Ingredients

  • one tablespoon essential olive oil
  • 1 huge onion, diced
  • 1 red capsicum, diced
  • two med potatoes, peeled and diced
  • 400g can chickpeas, exhausted
  • 1L Campbell’s Real Soups Base – The spanish language
  • 2 mugs baby spinach

Method

  • Step one Heat essential oil in a huge saucepan, add onion and capsicum. Prepare for 3-4 minutes.
  • 2 Add taters, chickpeas and Campbell’s Real Soup Bottom, bring in order to the boil, reduce high temperature to the simmer, cover and make for 15 minutes or until taters are sensitive.
  • Step 3 or more Stir though spinach. Get rid of 2 mugs of the soup mix and mix or puree, return in order to remaining soup in saucepan.
  • Step four Ladle soup straight into bowls.