Green Vegetable Soup with Chickpeas recipe | Joya
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Green Vegetable Soup with Chickpeas

Ingredients (Serves 4)

  • ½ tbsp olive oil
  • 1 zucchini, sliced diagonally
  • 2 carrots, sliced diagonally
  • 3 cloves garlic, finely chopped
  • 1 tbsp yellow curry
  • ¼ tsp of each: turmeric, cumin, coriander
  • 1 liter vegetable stock
  • 65 g quinoa, rinsed
  • 70 g red lentils, rinsed
  • 2 hands kale, in strips
  • 1 can (440 g) chickpeas, rinsed
  • 250 ml Joya Organic Rice Drink
  • Salt, pepper

  1. Heat the oil over medium heat. Sauté the zucchini, carrots and garlic.  Add the curry, turmeric, cumin and coriander. Stir well. Cook for 1 to 2 minutes.
  2. Pour the vegetable broth over the vegetables and add the quinoa. Season with salt and pepper. Cook over medium heat for 10 minutes.
  3. Add the red lentils and the kale and then the quinoa. Cook for another 5 minutes.
  4. Add the chickpeas and the Joya Organic Rice Drink. Cook 5 minutes further. Add seasoning if necessary.

Variation: Replace the kale with spinach in season. Replace the Organic Rice Drink with the Coconut Rice Drink for a hint of coconut.

Ingredients (Serves 4)

  • ½ tbsp olive oil
  • 1 zucchini, sliced diagonally
  • 2 carrots, sliced diagonally
  • 3 cloves garlic, finely chopped
  • 1 tbsp yellow curry
  • ¼ tsp of each: turmeric, cumin, coriander
  • 1 liter vegetable stock
  • 65 g quinoa, rinsed
  • 70 g red lentils, rinsed
  • 2 hands kale, in strips
  • 1 can (440 g) chickpeas, rinsed
  • 250 ml Joya Organic Rice Drink
  • Salt, pepper

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