Thick Garbanzo Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
.5 head, small (4" dia) Cauliflower cut into small chunks1 parsnip (9" long) Parsnips, peeled and diced2 cup Squash - Yellow Squash (diced)6 - 8 medium to large Shallots, skinned and diced1.5 cups Organic Vegetable Broth 1 tsp Garlic powder 1.5 tsp Turmeric, ground 1 tsp Salt 1 tbsp Coriander leaf, dried 1 tbsp Paprika .5 tsp Oregano, ground 1 Can Chickpeas (garbanzo beans), drained1 tsp Pepper, black 3 medium Carrots, raw 1 tsp Pepper, red or cayenne
In a large pan bring the vegetable broth to a boil and reduce heat
Add all other ingredients and spices
Stir well to mix the spices and vegetables
Cook until carrots and parsnips can be easily pierced with a fork
Transfer about 80% of the ingredients into a large food processor (the larger the better or you might have to do this in several batches).
Process until very smooth
Pour into a serving dish or dishes and ladle the remaining vegetables on top.
Serving Size: Serving is about 8 oz (1 cup)
Number of Servings: 12
Recipe submitted by SparkPeople user HEXOGUITAR.
Add all other ingredients and spices
Stir well to mix the spices and vegetables
Cook until carrots and parsnips can be easily pierced with a fork
Transfer about 80% of the ingredients into a large food processor (the larger the better or you might have to do this in several batches).
Process until very smooth
Pour into a serving dish or dishes and ladle the remaining vegetables on top.
Serving Size: Serving is about 8 oz (1 cup)
Number of Servings: 12
Recipe submitted by SparkPeople user HEXOGUITAR.
Nutritional Info Amount Per Serving
- Calories: 80.5
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 370.3 mg
- Total Carbs: 16.3 g
- Dietary Fiber: 3.7 g
- Protein: 3.2 g
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