Everyday Meals

Carrot, Orange & Chick Pea Soup


This delicious combination of carrot and chick peas with a hint of orange is a meal in itself.

Prep time:10 mins

Cook time:20 mins

Serves: 4


  • 2 teaspoons oil
  • 1 leek, sliced
  • 500g packet frozen Birds Eye Carrot Rings
  • ½ cup orange juice
  • 4 cups chicken stock
  • 400g can Edgell Chick Peas, undrained
  • ¼ teaspoon mixed spice
  • Natural yoghurt and mint, for garnish


Step 1

Heat oil in a large saucepan, add leek and sauté for 2 minutes until softened.

Step 2

Add frozen Birds Eye Carrot Rings, orange juice, stock, Edgell Chick Peas and mixed spice. Bring to the boil, cover and simmer for 15 minutes.

Step 3

Blend or process the soup until smooth, then return to the saucepan to reheat. Ladle into serving bowls and serve with a dollop of yoghurt and garnish with mint leaves.

Tasty Tip!

Butter Beans can be substituted for the Edgell Chick Peas.

Carrot Orange  Chick Pea Soup
User rating:
  • 4

Featured in this recipe

  • Chick Peas 400g

    Chick Peas 400g

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