Spinach, Chick Peas, Mushrooms and Carrots Soup

It was that time when my fridge was full of left over food and surprisingly, the clean up gave birth to this new soup. I initially did not plan on making it into a full blown recipe. However, the combination of vegetables and spices just knocked our taste buds out. I can positively say that you should try it not only when you have to clean out left overs from your refrigerator, but even otherwise.

Ingredients:
2 cups of chick peas (One 15.5 oz can)
1 large tomato, chopped
1/2 medium sized onion, chopped
1/2 cup spinach, chopped
1/2 cup of carrots, diced
1 1/2 cups of sliced mushrooms (I used baby bellas)
2 cups of vegetable stock
1 cup of hot water
1 tsp red chilli flakes
1 tsp fresh ground pepper
1 tbs olive oil
Salt to taste

Method:
1. Heat some oil in a pot. Add the chopped onions and tomatoes and fry them until they are soft.
2. Add the spinach and carrots and fry for another 2 minutes.
3. Add the sliced mushrooms and continue stirring. Break the mushrooms with the spoon used for stirring, if you desire the have smaller pieces in the soup.
4. Now add the red chilli flakes, salt and pepper and stir until this combination smells spicy.
5. Add the vegetable stock and water and simmer on a low flame from now on.
6. Add the chick peas and continue to simmer until the soup thickens up a bit. You can add corn starch if you desire a thicker soup. But the vegetables in this soup are quite sufficient to keep a thick consistency.

Serving:
Serve the soup with some cheese on the top and a portion of french baguette on the side.

This soup is full of nutrients and has very little fat. It is an ideal meal on any given day. The perfect recipe to get proteins and fiber for your body in one shot.