Ingredients

1 carrot

4 asparagus spears

50g Broccoli

2 Large handfuls of fresh spinach

1 courgette

480ml Organic Chicken or veg stock

20ml water

2 garlic cloves

1/4 onion

aqueeze lemon juice

basil or oyher herbs to taste

1 x 400g tin chickpeas

Method

Steam carrot,asparagus,broccoli,spinach and cougette over a pan of boiling water for 5 mins.

Blend all the ingredients together except the chick peas and the desired consistency is reached, then add chickpeas for 10 seconds or kee them whole.

Transfer to a pan and heat through until the soup is just about to simmer then serve.