Don’t be put off by the number of ingredients in this soup. It’s not complicated or time-consuming to make. Serve with warm crusty bread for lunch or a light evening meal.

2 Tbs olive oil
3 cloves garlic, crushed
2 medium onions, finely diced
2 carrots, diced
1 red capsicum (pepper), dice
½ cup sun-dried tomatoes, chopped
1/3 cup tomato paste
1 Tbs smoked paprika
1 tsp dried oregano or thyme
3 Tbs your favourite curry paste
Salt and freshly ground black pepper, to taste
2 cans chickpeas, drained
5 cups (1¼ liters) vegetable or chicken stock
1 can coconut cream or milk
250g gnocchi (optional)
3-4 cups baby spinach leaves
1 Tbs lemon juice

Heat oil in a large heavy-based saucepan Add onion and garlic and cook gently for 10 minutes, stirring, or until softened but not browned. Add carrots and capsicum and continue to cook, stirring often, for 5-10 minutes. Add the sun-dried tomatoes, tomato paste, paprika, thyme and curry paste and continue to cook, stirring, for a few minutes. Add the chick peas, stock and coconut cream, bring to the boil then simmer for 10-15 minutes. Can be prepared ahead to this stage.

If you made this earlier in the day, reheat the soup, add the gnocchi (if using) and simmer for 5 minutes. Add the baby spinach and lemon juice and adjust seasoning. Cook for a minute or just long enough for the spinach to wilt.

Serve with crusty bread.

Serves 6

Variations: if you don’t have sun-dried tomatoes add a can of tomatoes instead.