Thick Garbanzo Vegetable Soup
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Thick Garbanzo Vegetable Soup calories by ingredient
Introduction
This is a great ultra-low fat and thick soup that is wonderful for winter. Great by itself with some crusty bread or as a side dish. Also very good spooned over a baked potato. This is a great ultra-low fat and thick soup that is wonderful for winter. Great by itself with some crusty bread or as a side dish. Also very good spooned over a baked potato.Number of Servings: 12
Ingredients
-
.5 head, small (4" dia) Cauliflower cut into small chunks
1 parsnip (9" long) Parsnips, peeled and diced
2 cup Squash - Yellow Squash (diced)
6 - 8 medium to large Shallots, skinned and diced
1.5 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), drained
1 tsp Pepper, black
3 medium Carrots, raw
1 tsp Pepper, red or cayenne
Directions
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.