.1.5 l of vegetable broth
.2 large golden turnips or 4 medium turnips
.4 multicolored carrots
.2 lemongrass sticks
.400 g canned chickpeas, well drained and rinsed
.1 small leek
.250 g spinach shoots
.1 dash of olive oil
1. Peel all the vegetables. Cut the carrots and parsnips into rounds, the turnips into quarters and then into slices. Chop the lemongrass sticks.
2. pour the broth into a pot and bring it to a boil. Add the vegetables and lemongrass, lower the heat and simmer for 20 to 30 minutes, the vegetables should be tender but still a little firm. Add the chickpeas 10 minutes before the end of the cooking.
3. Remove from the heat, add the spinach shoots, season with salt and pepper and mix. Divide into four bowls or soup plates, add a dash of olive oil and a few thin slices of raw leek. Serve hot.