Spiced chickpea, carrot, lentil and spinach soup with dill yoghurt

Soup

2 tbs Mount Zero Organic Extra Virgin Olive Oil
1 brown onion, diced 
2 stalk celery, diced 
4 cloves garlic, sliced
1 tbs paprika, ground 
1 tbs cumin, ground
1 tbs coriander, ground 
1/2 tsp chilli powder 
1 can crushed tomatoes
2L chicken stock
5 carrots, large dice 
2 cups Organic Australian Chickpeas, cooked
1 cup French Style Green Lentils, cooked 
250g spinach 
Pink Lake Salt, to taste

Dill Yoghurt

250mL Greek or natural yoghurt
1 bunch dill, finely chopped
1 clove garlic, minced
1/4 cup Mount Zero Organic Extra Virgin Olive Oil
Lemon juice, to taste
Pink Lake Salt, to taste

DILL YOGHURT

You can make the dill yoghurt ahead of time. Combine all the ingredients and leave to set in the fridge.

SOUP

1. In a large pot, sweat onion and celery in the organic olive oil. 

2. Add garlic, stirring occasionally for 2-3 minutes.

3. Add spices and cook out for about 4 minutes. 

4. Add crushed tomato and cook out for a further 4-5 minutes. 

5. Add the chicken stock and bring to a simmer. 

6. Add carrot, chickpeas and lentils and simmer for 15-20 minutes. 

7. Just before you are ready to serve, add the spinach. 

8. Taste for seasoning. A squeeze of lemon can taste nice here too. 

9. Serve with dill yoghurt, salt, freshly cracked black pepper and a drizzle of Mount Zero Organic Extra Virgin Olive Oil.