Title: Curried Spinach & Chick Pea Soup
Categories: Soup Appetizer Vegetarian
Yield: 8 Servings

2	tb	Vegetable oil
2		Garlic cloves, minced
1	md	Carrot, grated
1/4	c	Raw barley
1		Bay leaf
2 1/2	c	Stock
4	c	Cooked chick peas
3/4	lb	Spinach, steamed & chopped
1	sm	Zucchini, diced
1 1/2	ts	Favourite curry powder
1/4	ts	Thyme
1/4	ts	Cumin
		Salt & pepper
2	c	Stock
2	tb	Lemon juice

Heat oil & saute garlic for 1 minute. Add carrot, barley, bay leaf & 2 1/2 c stock. Bring to a boil, cover & simmer for 15 minutes. Puree half the chick peas & add to the pot with the spinach, zucchini & seasonings. Simmer covered for another 10 minutes. Add the rest of the chick peas, the remaining stock & lemon juice. Simmer gently for another 15 minutes until the barley is tender.

Adapted from Nava Atlas, "Vegetariana"

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