This soup is a great vegetarian option that still includes protein to keep you feeling full and help repair and retain muscle following exercise. This makes two portions but you could easily double up and store for the week. You can also make this in around 15 mins from start to finish, including chopping!
Ingredients (serves 2):
1 tbsp olive or rapeseed oil
1 small onion finely chopped
1 carrot peeled and finely chopped or sliced
1 celery stick, finely chopped
Half tsp ground cinnamon
Half tsp ground cumin
1 tsp of harissa paste or ras el hanout (I've used both!)
2 tbsp tomato puree
400ml vegetable stock
400g can of chickpeas drained and rinsed
Juice of half a lemon
Few handfuls of baby spinach
Salt and pepper to taste
Heat the oil in a large pan over a low heat and fry the onion, carrot and celery for about 5 minutes until softened
Add the cumin, cinnamon, harissa paste / ras el hanout, tomato puree, salt and freshly ground black pepper & cook for one minute stirring constantly
Add the stock and the chickpeas, bringing to the boil and then simmer for 5-10 mins until the vegetables are soft enough for your liking!
Remove from the heat and stir in the lemon juice and spinach until it has wilted
Add any seasoning if you'd like and the serve!