Spanish Vegetable Soup

Ingredients

• 1 medium zucchini, diced
• 4 medium turnips, peeled and diced
• 1 small butternut squash, peeled and diced
• 1 large bunch spinach, shredded
• 1 cup chickpeas, soaked overnight
• 2 tablespoons olive oil
• 2 medium onions, chopped
• 6 cups vegetable stock
• Salt to taste
• 2 medium green apples, deseeded and diced
• Crushed black peppercorns to taste

Method

1. Pressure cook the chickpeas in sufficient water till done. Reserve the stock.
2. Heat olive oil in a non-stick pan. Add the onions and sauté till translucent.
3. Add the vegetable stock and reserved chickpea stock, stir and bring to a boil.
4. Add the zucchini, turnip and squash, mix and cook till the vegetables are almost done. Add salt and mix.
5. Add the apples, mix and cook for three to four minutes. Add the chickpeas, mix and bring to a boil.
6. Add the spinach and crushed peppercorns and mix.
7. Serve hot.