Curry yellow squash and chickpea soup
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 157.4
- Total Fat: 5.4 g
- Cholesterol: 13.4 mg
- Sodium: 209.1 mg
- Total Carbs: 24.6 g
- Dietary Fiber: 4.9 g
- Protein: 6.7 g
View full nutritional breakdown of Curry yellow squash and chickpea soup calories by ingredient
Introduction
A tasty way to get your veggies in this curry flavored vegetable soup. A tasty way to get your veggies in this curry flavored vegetable soup.Number of Servings: 5
Ingredients
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3 medium summer squash, cubed
1 small white onion, chopped
1 medium potato, peeled and cubed
1 can garbonzo beans
3 tsp chopped garlic
water or vegetable broth (enough to soften squash)
1/2 c. half and half
1 Tbs turmeric
1 tsp cumin
Salt and Pepper to taste
1 tsp paprika
Directions
Makes about 5 2-cup servings.
Put onions and squash into a sauce pan and cover with water, vegetable broth or chicken broth.
Cook over medium heat until softened and then puree using a blender or food processor.
Return mixture to pot and add potato, beans, garlic, turmeric, cumin and paprika.
Add salt and pepper to taste.
Cook until potato is soft, or about 20 minutes.
Serve with rice or yogurt.
Number of Servings: 5
Recipe submitted by SparkPeople user ZENLIZZIE.
Put onions and squash into a sauce pan and cover with water, vegetable broth or chicken broth.
Cook over medium heat until softened and then puree using a blender or food processor.
Return mixture to pot and add potato, beans, garlic, turmeric, cumin and paprika.
Add salt and pepper to taste.
Cook until potato is soft, or about 20 minutes.
Serve with rice or yogurt.
Number of Servings: 5
Recipe submitted by SparkPeople user ZENLIZZIE.