Chickpea And Greens Soup With Carrots Recipes
CARROT & GINGER SOUP
Low-fat and warming, this bean and vegetable soup makes a healthy lunch or dinner - for even more nutrients, top with sliced almonds
Provided by Sara Buenfeld
Categories Dinner, Lunch, Supper
Time 45m
Number Of Ingredients 10
Steps:
- Heat the oil in a large pan, add the onion, ginger and garlic, and fry for 5 mins until starting to soften. Stir in the nutmeg and cook for 1 min more.
- Pour in the stock, add the carrots, beans and their liquid, then cover and simmer for 20-25 mins until the carrots are tender.
- Scoop a third of the mixture into a bowl and blitz the remainder with a hand blender or in a food processor until smooth. Return everything to the pan and heat until bubbling. Serve topped with the almonds and nutmeg.
Nutrition Facts : Calories 293 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 19 grams sugar, Fiber 8 grams fiber, Protein 10 grams protein, Sodium 0.9 milligram of sodium
CARROT AND CHICKPEA SOUP
Make and share this Carrot and Chickpea Soup recipe from Food.com.
Provided by Rainette
Categories Beans
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large pan, heat oil. Add carrots and stir until carrots are soft.
- Add all other ingredients apart from the yoghurt.
- Bring to the boil, cover and simmer for approx 25 minutes, stirring every so often.
- Remove pan from heat and, using a hand blender, blend until the soup is nice and smooth. Return to the heat and heat through again.
- Optional: add a dollop of plain yoghurt to garnish, or even sprinkle with chives.
Nutrition Facts : Calories 200.6, Fat 4.3, SaturatedFat 0.7, Sodium 1050.1, Carbohydrate 31, Fiber 5.6, Sugar 6.6, Protein 9.9
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