Spicy Indian Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 large sweet onion1 tbsp. EVOO.5 large head cauliflower2 cloves garlic1 can (2 cup yield) low-sodium chicken broth2 15.5 oz cans garbanzo beans (aka chickpeas)1 6 oz can tomato pastedash of pepper.5 tsp coriander.5 tsp cumin.5 tsp cayenne pepper.5 tsp turmeric.5 lemon, juiced
Step 1: Dice onion, mince garlic, and saute in 1 tbsp. EVOO until onions are golden brown
+ Cook garbanzo beans over medium heat until tender (15 mins.)
+ Steam cauliflower until tender (15 mins)
Step 2: Drain and puree cauliflower in food processor or blender, until smooth
+ Drain garbanzos
Step 3: Combine onions, garbanzos and pureed cauliflower in large pot
+ Add spices, lemon juice, chicken broth, and tomato paste
Step 4: Heat until hot enough to serve.
Step 5: Top with salsa, green onions, and/or cheese (not included in nutritional info)
Serving Size: Makes 8 servings (190 cals) or 6 servings (250 cals)
Number of Servings: 8
Recipe submitted by SparkPeople user XOCHELSEA.
+ Cook garbanzo beans over medium heat until tender (15 mins.)
+ Steam cauliflower until tender (15 mins)
Step 2: Drain and puree cauliflower in food processor or blender, until smooth
+ Drain garbanzos
Step 3: Combine onions, garbanzos and pureed cauliflower in large pot
+ Add spices, lemon juice, chicken broth, and tomato paste
Step 4: Heat until hot enough to serve.
Step 5: Top with salsa, green onions, and/or cheese (not included in nutritional info)
Serving Size: Makes 8 servings (190 cals) or 6 servings (250 cals)
Number of Servings: 8
Recipe submitted by SparkPeople user XOCHELSEA.
Nutritional Info Amount Per Serving
- Calories: 223.3
- Total Fat: 4.0 g
- Cholesterol: 0.0 mg
- Sodium: 781.8 mg
- Total Carbs: 40.0 g
- Dietary Fiber: 9.0 g
- Protein: 9.8 g