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, washed, trimmed and chopped
  • 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 to garnish


Step 1

Heat oil in a large pan, add leek and cook 2 minutes or until softened.

Step 2

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

Step 3

Remove from heat and puree. Reheat to serve, top 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

  • Carrot Rings 500g

    Carrot Rings 500g

  • Chick Peas 400g

    Chick Peas 400g

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