CHICKPEA-AND-ROOT-VEGETABLE SOUP
This hearty and satisfying soup serves a crowd.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 14
Steps:
- Place the chickpeas in a small stockpot, cover with cold water, and let soak overnight. Drain the beans, and set aside. Dry the stockpot with paper towels.
- Pour the olive oil into the stockpot, and place over medium-low heat. Add the onions, garlic, oregano, thyme, and pepper, and saute, stirring occasionally, until the onions are translucent, 8 to 10 minutes. Add the carrots and celery, and saute for 3 to 4 minutes. Add the stock, chickpeas, and 4 cups water, and bring to a boil. Reduce the heat to medium low, and simmer for 1 hour.
- Add the potatoes and parsnips, and simmer for 15 minutes. Add the sundried tomatoes and salt, and simmer for 10 minutes. Serve the soup immediately, or store in the refrigerator and serve the next day. It can be stored in the refrigerator for up to 4 days.
CHICKEN SOUP WITH ROOT VEGETABLES
Easy chicken soup recipe with root vegetables.
Provided by Lora Zarubin
Categories Soup/Stew Chicken Low Fat Kid-Friendly Low Cal High Fiber Dinner Lunch Root Vegetable Carrot Sweet Potato/Yam Fall Healthy Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 17
Steps:
- Cut meat off chicken and dice. Place both carcasses, 5 quarts water, halved onion, whole garlic cloves, carrot chunks, celery chunks, 2 bay leaves, parsley sprigs, thyme sprigs, and allspice in 8-to 10-quart pot. Bring to boil. Reduce heat. Simmer 1 1/4 hours.
- Strain broth; return to pot and boil until reduced to 7 cups.
- Heat oil in another large pot over medium-high heat. Add chopped onion, sliced garlic, and 2 bay leaves; sauté 2 minutes. Add carrot cubes, chopped thyme, celery root, sweet potatoes, parsnips, 1 teaspoon sea salt, and 7 cups broth; bring to boil. Reduce heat and simmer until vegetables are tender, about 15 minutes. Add diced chicken; season with more salt and pepper. Garnish with chopped parsley.
BROCCOLI, CHICKPEA AND ROOT VEGETABLE SOUP
If you cannot get a celeriac or have never used it and don't feel adventurous enough to try a new vegetable, please use a different root vegetable, such as sweet potato, parsnip, rutabaga, or turnip. Fore more healthy, gluten-free, low-GI, pesco-vegetarian recipes, please visit my blog, www.innerharmonynutrition.com.
Provided by InnerHarmonyNutriti
Categories Pumpkin
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a large pan, place all the vegetables and add vegetable stock or water and vegetable cubes to the level that barely covers the vegetables.
- Bring to a boil, reduce heat, and cook until all the vegetables are tender. (If you have a pressure cooker, cook about 8 minutes under pressure and use a natural releasing method.).
- Use a hand blender, blender or food processor to purée the soup.
- Add curry powder (optional). Add salt if necessary (I didn't use any.).
- Add chickpeas.
- Infuse love and serve!
Nutrition Facts : Calories 158.6, Fat 1.5, SaturatedFat 0.2, Sodium 353.5, Carbohydrate 30.6, Fiber 7.1, Sugar 2, Protein 7.5
INDIAN CHICKPEA & VEGETABLE SOUP
Healthy, flavour-packed and low-cost, this soup's ideal for taking to work for lunch
Provided by Jennifer Joyce
Categories Lunch, Soup
Time 25m
Yield Makes 4 lunches
Number Of Ingredients 9
Steps:
- Heat the oil in a medium saucepan, then add the onion, ginger and garlic. Fry for 2 mins, then add the garam masala, give it 1 min more, then add the stock and carrots. Simmer for 10 mins, then add the chickpeas. Use a stick blender to whizz the soup a little. Stir in the beans and simmer for 3 mins. Pack into a flask or, if you've got a microwave at work, chill and heat up for lunch. Great with naan bread.
Nutrition Facts : Calories 168 calories, Fat 6 grams fat, Carbohydrate 23 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 0.66 milligram of sodium
CHICKPEA VEGETABLE SOUP WITH PARMESAN AND ROSEMARY
This recipe uses dried garbanzo beans (or chick peas), but you could just as easily use a couple of cans if you like. Just be sure to rinse and drain them to remove some of the sodium of the canned beans and reduce the cooking time. Adapted from a recipe of Melissa Clark, NY Times Food Editor.
Provided by threeovens
Categories Vegetable
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Insert the pointy end of the clove into the onion, then place in a large pot with the chickpeas, rosemary sprig, garlic, bay leaves, olive oil, salt and cheese rind; add 5 cups water and bring to a boil over high heat.
- Reduce heat to low, cover, simmer until chickpeas are tender, about 1 hour.
- Add the tomatoes, carrots, and celery; cover loosely, then simmer until vegetables are soft, about 25 minutes.
- Meanwhile, in a small bowl, combine the chopped rosemary, grated Parmesan, lemon zest and pepper.
- Ladle soup into individual serving bowls, sprinkling the Parmesan mixture on top of each.
Nutrition Facts : Calories 403.4, Fat 16.7, SaturatedFat 2.2, Sodium 1789.3, Carbohydrate 50.8, Fiber 14.5, Sugar 10.5, Protein 15.3
VEGETARIAN SHEET PAN DINNER WITH CHICKPEAS AND VEGGIES
Adding chickpeas to root vegetables on a sheet pan makes for an easy dinner! Make sure to cut all the vegetables the same size or they won't cook properly!
Provided by Kim
Categories Fruits and Vegetables Vegetables Squash
Time 1h10m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a large sheet pan.
- Place chickpeas, butternut squash, onion, sweet potato, carrots, and russet potatoes on the prepared sheet pan. Drizzle with vegetable oil and toss to coat.
- Combine salt, black pepper, onion powder, garlic powder, ground fennel seeds, and rubbed sage in a bowl. Sprinkle over vegetables on the sheet pan and toss to coat.
- Bake in the preheated oven for 25 minutes. Stir and bake until vegetables are soft and lightly browned and chickpeas are slightly crisp, 20 to 25 minutes more. Season with additional salt and black pepper to taste, and top with chopped green onion before serving.
Nutrition Facts : Calories 272.7 calories, Carbohydrate 49.8 g, Fat 6.2 g, Fiber 8.5 g, Protein 7 g, SaturatedFat 1 g, Sodium 541.5 mg, Sugar 5.8 g
CHICKPEA VEGETABLE SOUP WITH PARMESAN, ROSEMARY AND LEMON
This satisfying, colorful soup is loaded with chickpeas and vegetables, and it's incredibly easy to make. There's not much more to it than tossing everything into a pot and letting it simmer for a couple of hours (no sautéing!) until everything is tender. Do not forget to finish the soup with a flurry of the rosemary, Parmesan, lemon zest and pepper mixture. It really makes this soup sing.
Provided by Melissa Clark
Categories dinner, easy, weekday, soups and stews, main course
Time 2h
Yield 6 servings
Number Of Ingredients 14
Steps:
- Insert the clove into the onion. Put the onion in a large pot with the chickpeas, rosemary sprig, garlic, bay leaves, olive oil, salt and cheese rind. Add 5 cups water and bring to a boil over high heat. Reduce heat to low, cover and simmer for about an hour, or until chickpeas are tender.
- Add the tomatoes, carrots and celery, cover loosely, and simmer until the vegetables are soft, about 25 minutes longer. While soup simmers, mix the chopped rosemary, grated Parmesan, lemon zest and pepper in a small bowl.
- Season the soup to taste and ladle into bowls. Sprinkle with the Parmesan mixture.
Nutrition Facts : @context http, Calories 471, UnsaturatedFat 14 grams, Carbohydrate 55 grams, Fat 20 grams, Fiber 11 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 458 milligrams, Sugar 11 grams, TransFat 0 grams
CHICKPEA & VEGETABLE SOUP
A hearty Moroccan winter-warmer soup, full of spice and vegetables.
Provided by lhea-ibiza
Time 1h
Yield Serves 4
Number Of Ingredients 0
Steps:
- If you have been soaking the chickpeas over night, rinse and place in large pan with sufficient water to cover them well. Bring to boil, then let cook at a gentle boil for 1h 40mins. Once cooked put to one side. If using jar/tinned chickpeas skip this step.
- Heat the oil in a large saucepan over a medium heat then add the onion, cook, stirring occasionally for 5 minutes or until soft. Next add the garlic, chilli, celery and carrot and cook for another 5 minutes, then add the coriander, cumin and fennel seeds...cook stirring for 1 more minute.
- Dice the potatoes and butternut squash the same size so they cook evenly and add to the saucepan. Add the red pepper, green beans, can of tomatoes, vegetable stock and lentils. Bring to the boil, then turn down to a gentle simmer and cook uncovered for 30mins.
- Add the chickpeas and cook a further 10 minutes. Check seasoning.
- Remove from the heat and stir in coriander and parsley.
- Serve with a small squeeze of lime, extra coriander leaves and a spoonful or two of yoghurt. Alternatively you can place each of these in small bowls on the table allowing people to serve themselves.
VEGAN CHICKPEA NOODLE SOUP
Chickpea noodle soup is quick and easy vegan comfort food at its finest. Don't shy away from browning the vegetables in the second step. It adds a lot of flavor. And make sure to use a really good vegetable broth.
Provided by Taylerand20
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h
Yield 10
Number Of Ingredients 13
Steps:
- Warm olive oil in large, heavy pot over medium-high heat. Add carrots, celery, and onion and cook, stirring only occasionally, until lightly browned in spots and starting to get tender, about 10 minutes. Stir in garlic and cook 1 minute more.
- Add broth, herbes de Provence, bay leaves, and black pepper to the pot with the vegetables and bring to a boil. Simmer, uncovered, for 10 minutes.
- While broth simmers, bring a pot of well-salted water to a boil and cook noodles until tender but still firm to the bite, about 7 minutes or according to package directions. Drain and toss noodles with a small amount of oil to prevent sticking.
- Remove soup from heat and stir in chickpeas, parsley, and lemon juice. Ladle soup into bowls, adding noodles to each bowl right before serving.
Nutrition Facts : Calories 276.4 calories, Carbohydrate 47.4 g, Cholesterol 28.2 mg, Fat 5.6 g, Fiber 6 g, Protein 9.4 g, SaturatedFat 0.9 g, Sodium 753.7 mg, Sugar 6.2 g
More about "chickpea and root vegetable soup recipes"
CHICKPEA AND VEGETABLE SOUP - HEALTHIER. HAPPIER.
From healthier.qld.gov.au
Servings 6Total Time 40 minsEstimated Reading Time 40 secs
CHICKPEA AND ROOT VEGETABLE SOUP - RICARDO CUISINE
From ricardocuisine.com
5/5 (38)Total Time 50 minsCategory Main DishesCalories 289 per serving
CHICKPEA ROOT VEGETABLE STEW - VEGGIECONVERTER
From veggieconverter.com
CREAMY VEGETABLE CHICKPEA SOUP (VEGAN) - DOMESTIC GOTHESS
From domesticgothess.com
VEGETARIAN RECIPES AROUND THE WORLD - CHICKPEA & GARLIC SOUP
From ivu.org
TURMERIC CHICKPEA VEGETABLE SOUP - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
CHICKPEA AND VEGETABLE SOUP WITH CORN AND CARROTS - ITALIAN NOTES
From italiannotes.com
CHICKPEA SOUP WITH ROOT VEGETABLES - COOKSLOVAK
From cookslovak.com
ROASTED ROOT VEGETABLE AND CHICKPEA SOUP | ELISE MUSELES
From elisemuseles.com
CHICKPEA VEGETABLE SOUP RECIPE | EASY AND HEALTHY SOUP …
From diethood.com
CHICKPEA AND ROOT VEGETABLE SOUP - RECIPES LIST
From recipes-list.com
CHICKPEA AND ROOT VEGETABLE SOUP - BIGOVEN
From bigoven.com
CARROT CHICKPEA SOUP RECIPE (VEGAN, GLUTEN FREE)
From theherbeevore.com
HEARTY VEGETABLE AND CHICKPEA SOUP - RICARDO
From ricardocuisine.com
CHICKPEA-AND-ROOT-VEGETABLE SOUP - MEALPLANNERPRO.COM
From mealplannerpro.com
CHICKPEA NOODLE SOUP {EASY VEGAN RECIPE!} - FEELGOODFOODIE
From feelgoodfoodie.net
EASY TO MAKE CHICKPEA VEGETABLE SOUP - ALWAYS NOURISHED
From nourishedtheblog.com
SHEET PAN CHICKPEA & ROOT VEGETABLE DINNER (VEGAN, GLUTEN FREE)
From theherbeevore.com
MEDITERRANEAN CHICKPEA SOUP - THE CLEVER MEAL
From theclevermeal.com
CHICKPEA VEGETABLE SOUP MELISSA CLARK - THERESCIPES.INFO
From therecipes.info
10 BEST VEGAN CHICKPEA SOUP RECIPES | YUMMLY
From yummly.com
MOROCCAN CHICKPEA AND ROOT VEGETABLE STEW - DINNER, THEN DESSERT
From dinnerthendessert.com
SIMPLE VEGETABLE & CHICKPEA SOUP - RACHEL'S NOURISHING KITCHEN
From rachelsnourishingkitchen.com
CHICKPEA AND VEGETABLE SOUP - THERESCIPES.INFO
From therecipes.info
JACKFRUIT STEW WITH CHICKPEAS AND ROOT VEGETABLES [VEGAN]
From onegreenplanet.org
CHICKPEA AND VEGETABLE SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
CHICKPEA AND ROOT VEGETABLE SOUP WITH BARLEY | VEG TABLE
From vegtablemag.wordpress.com
COCONUT CURRY SOUP WITH CHICKPEAS - THE HARVEST KITCHEN
From theharvestkitchen.com
ROASTED VEGETABLES AND CHICKPEAS RECIPE - CREATE THE MOST …
From recipeshappy.com
HEARTY ROOT VEGETABLE SOUP RECIPE - COOK WITH CAMPBELLS CANADA
From cookwithcampbells.ca
ROOT VEGETABLE SOUP RECIPE • VEGGIE SOCIETY
From veggiesociety.com
CHICKPEA AND VEGETABLE SOUP RECIPE | EAT SMARTER USA
From eatsmarter.com
SPLIT CHICKPEA SOUP WITH SUMMER SQUASH AND ROOT VEGETABLES – …
From thelailaapproach.com
CREAMY ROASTED GARLIC CHICKPEA SOUP - THE FULL HELPING
From thefullhelping.com
CHICKEN SOUP WITH ROOT VEGETABLES RECIPE | BON APPéTIT
From bonappetit.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search