Creamy Chickpea Soup
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Creamy Chickpea Soup calories by ingredient
Introduction
(From Home-to-Healthy Quick Meals web site). This soup is quick and easy to make. It's hearty, delicious, and economical. (To make it even more economical, soak and cook your own chickpeas. You'll need two cups cooked). (From Home-to-Healthy Quick Meals web site). This soup is quick and easy to make. It's hearty, delicious, and economical. (To make it even more economical, soak and cook your own chickpeas. You'll need two cups cooked).Number of Servings: 6
Ingredients
-
1 Tbsp. (15 mL) olive oil
1 onion, peeled and diced
1 carrot, scrubbed and diced
2 stalks celery, diced
1 potato, scrubbed and diced
1 tsp. (5 mL) dried rosemary
1 quart (1 litre) vegetable stock
1 can (19 oz./540 mL) chickpeas, drained and rinsed
Salt
Pepper
Directions
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.