Creamy Chickpea Soup
- Number of Servings: 6
Ingredients
1 Tbsp. (15 mL) olive oil1 onion, peeled and diced1 carrot, scrubbed and diced2 stalks celery, diced1 potato, scrubbed and diced1 tsp. (5 mL) dried rosemary1 quart (1 litre) vegetable stock1 can (19 oz./540 mL) chickpeas, drained and rinsedSaltPepper
In a large pot, heat the oil over medium heat.
Add the onion, carrot and celery. Saute until tender.
Add the potato, rosemary, stock and chickpeas.
Cover and bring to a boil. Lower heat and simmer until the vegetables are tender (about 20 minutes).
Allow to cool a bit and then puree in a blender. Return it to the pot and reheat.
Add salt and pepper to taste.
(Serves 6 - 1 cup servings)
Number of Servings: 6
Recipe submitted by SparkPeople user GOLFNUT101.
Add the onion, carrot and celery. Saute until tender.
Add the potato, rosemary, stock and chickpeas.
Cover and bring to a boil. Lower heat and simmer until the vegetables are tender (about 20 minutes).
Allow to cool a bit and then puree in a blender. Return it to the pot and reheat.
Add salt and pepper to taste.
(Serves 6 - 1 cup servings)
Number of Servings: 6
Recipe submitted by SparkPeople user GOLFNUT101.
Nutritional Info Amount Per Serving
- Calories: 160.1
- Total Fat: 3.3 g
- Cholesterol: 0.8 mg
- Sodium: 374.8 mg
- Total Carbs: 28.3 g
- Dietary Fiber: 5.4 g
- Protein: 5.3 g
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