Hearty Moroccan Soup by Amarvellouscreation – the challah knife

Ingredients

• 1/4 Cup Barley
• 1/4 Cup Kidney beans
• 1/4 Chickpeas
• 1/4 Cup Lentils
• *Note if using dried grains and legumes, to soak first before cooking
• 1 Carrot
• 2 Potatoes
• 1 Zucchini
• 2 Celery stalks
• 1 Brown Onion
• 1/2 Cup Pumpkin
• 2 Cloves of Garlic [crushed]
• *All vegetables to be diced
• 1 tsp Ground Cinnamon
• 1 tsp Ground Cumin
• 2 tsp Smoked Paprika
• Salt & Pepper
• Basil handful
• 1 Sprig Thyme
• 2 Sage leaves
• 1 x Tomato Paste
• 1 x Val Verde Tomato Passata
• 1/2 Vegetable Stock Cube [Dissolved in 4 cups of hot water]