Prep Time: 10 minutes
Cook Time: 30 minutes
1 tbsp Zest Sri Lankan Spice Blend
1 large leek
2 cloves garlic
1 large potato
750ml vegetable stock
1 tin chickpeas, drained
500g baby spinach
½ lemon juiced
2 tbsp olive oil
4 slices sour dough roughly broken into chunks
1 tsp Zest Indian Spice Blend
In a heavy based pot, cook leek and garlic in olive oil with Zest Sublime Spice until they are transparent. Add potato and parsley and stir in flavoured oil for 1 minute.
Add stock and chickpeas and bring to simmer.
Once potatoes are tender add lemon juice and spinach until it wilts, season to taste and heat for another minute.
Toss sour dough chunks in oil and sprinkle with Zest Exotic Spice Blend. Roast in medium oven turning frequently until crisp and golden brown.
Scatter croutons on top of soup and serve.
Created by : Pob Sellors
Zest Byron Bay