The Age · Food / Recipes

Spiced vegetable and chickpea soup

· By Sarah Pound
Story summary

Packed with immune-boosting turmeric, garlic and a vibrant array of vegetables – all known for their anti-inflammatory and antioxidant power – this hearty, mildly spiced soup is a breeze to prepare. It’s also vegetarian-friendly and freezes beautifully.

Read at The Age

Opens the original publisher in a new tab. Full articles belong to their publishers; a subscription may be required.

Your local edition.

Choose a timezone for story timestamps and date filters.