Makes: 6 serves at home or 24 serves in the classroom
Fresh from the garden: carrot, celery, garlic, lemon, mint, onion, parsley
Recipe source: Adapted from Stephanie Alexander’s The Cooks Companion
In the Majura Kitchen with this soup due to the long cooking time one class makes the soup for the next class. If left overnight, this soup will thicken. Add water when reheating, to correct the consistency. Note: the chickpeas will need to be soaked overnight.
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