Easy recipe Carrot And Chickpea Soup Recipe

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two teaspoons olive oil (Recipes by ingridients olive oil) about one leek, chopped five hundredg packet frozen Birds Eye Carrot Rings about one/two cup orange juice four cups Campbells Real Stock Chicken three hundredg can Edgell Chick Peas, undrained about one/two teaspoon mixed spice one third cup natural yoghurt, to serve two teaspoons chopped fresh, tarragon (Recipes by ingridients tarragon) to serve grissini bread sticks, to serve (optional)Step about one Heat oil in a large saucepan over medium heat. Add leek and carrot rings. Cook, stirring, for ten minutes or until soft. Step two Add juice, stock, chickpeas and mixed spice. Bring to the boil. Reduce heat to medium-low and simmer, covered, for about fifteen minutes. Combine yoghurt and. tarragon (Recipes by ingridients tarragon) Carrot And Chickpea Soup Recipe. Step three Blend soup until smooth, return to pan. Season with salt (Recipes by ingridients salt) and pepper. Stir over heat until heated through. Step four Ladle into bowls, top with tarragon (Recipes by ingridients tarragon) yoghurt and serve with grissini sticks..