Thick and Hearty Chick Pea & Sweet Potato Soup
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 175.9
- Total Fat: 2.6 g
- Cholesterol: 0.0 mg
- Sodium: 540.6 mg
- Total Carbs: 32.3 g
- Dietary Fiber: 5.9 g
- Protein: 7.0 g
View full nutritional breakdown of Thick and Hearty Chick Pea & Sweet Potato Soup calories by ingredient
Introduction
This is a great fall/winter hearty soup, filled with potassium and protein! I like it blended well but it's also good just the way it comes out of the pot. I hope you enjoy it! This is a great fall/winter hearty soup, filled with potassium and protein! I like it blended well but it's also good just the way it comes out of the pot. I hope you enjoy it!Number of Servings: 10
Ingredients
-
• 1.25 cup celery, chopped
• 0.25 cup chopped green onions/scallions
• 2 tsp extra virgin olive oil
• 0.5 tsp dried sage
• 0.5 tsp dried thyme
• 2 19oz/540ml of No Salt Added Canned Chick Peas, rinsed and drained
• 4.5 cups Low Sodium Chicken Broth
• 3.5 cups/500g sweet potato, cubed
• 1.5 cups/240g carrot, chopped
• 1 cup/120g parsnip, chopped
• 3 tbsp fresh squeezed lemon juice
• 1 bay leaf
• 1 tsp salt
• black pepper to taste
• 1/3 cup fresh parsley, chopped
Tips
The lemon juice and parsley give it a very fresh flavour so please don't substitute bottled lemon juice or dried parsley for fresh.
Directions
In a large pot, heat olive oil and then add chopped celery and green onions. Sauté over medium heat until they begin to soften.
Add sage and thyme and sauté for one or two minutes longer.
Add all other ingredients except for parsley and bring to a boil. Turn heat down to medium/low and simmer for 20-30 minutes.
Remove bay leaf. Soup can remain as is but I prefer it blended. You can either puree it in the blender (please do so in small batches), or I prefer to mash it with a potato masher and then use a hand blended directly in the pot to smooth it out more.
Add fresh parsley and serve hot!
Serving Size: makes 10 1-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user NIXY72.
Add sage and thyme and sauté for one or two minutes longer.
Add all other ingredients except for parsley and bring to a boil. Turn heat down to medium/low and simmer for 20-30 minutes.
Remove bay leaf. Soup can remain as is but I prefer it blended. You can either puree it in the blender (please do so in small batches), or I prefer to mash it with a potato masher and then use a hand blended directly in the pot to smooth it out more.
Add fresh parsley and serve hot!
Serving Size: makes 10 1-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user NIXY72.