Curried Spinach & Chick Pea Soup

2 tb Vegetable oil

2 ea Garlic cloves, minced

1 md Carrot, grated

1/4 c Raw barley

1 ea Bay leaf

2 1/2 c Stock

4 c Cooked chick peas

3/4 lb Spinach, steamed & chopped

1 sm Zucchini, diced

1 1/2 ts Favourite curry powder

1/4 ts Thyme

1/4 ts Cumin

Salt & pepper 2 c Stock

2 tb Lemon juice

Heat oil & saute garlic for 1 minute. Add carrot, barley, bay leaf & 2 1/2 c stock. Bring to a boil, cover & simmer for 15 minutes.

Puree half the chick peas & add to the pot with the spinach, zucchini & seasonings. Simmer covered for another 10 minutes. Add the rest of the chick peas, the remaining stock & lemon juice. Simmer gently for another 15 minutes until the barley is tender.