Creamy Spinach Chickpea Soup
Calories 221 (36% from fat)
Fat 8.7 gram
Saturated Fat 1 gram
Trans Fat 0 gram
Cholesterol 0 mg.
Sodium 557 mg.
Carb. 28 gram
Fiber 5 gram
Sugar 6 gram
Sugar Alcohol 0 gram
Protein 8 gram
3 1/2 Tbsp. vegetable oil, divided
3/4 cup (3 oz.) shallots, diced
1 Tbsp. garlic, minced
2 Tbsp. fresh ginger, minced
2 cans (16 oz. each) reduced sodium chickpeas, drained
(We used Bush's Best Reduced Sodium GarbanzosChick Peas.)
5 cups unsalted vegetable stock
(We used Kitchen Basics Unsalted Vegetable Stock.)
1/2 tsp. kosher salt
1/2 tsp. No Salt - sodium-free alternative
10 cups packed spinach leaves (about 10 oz.), rinsed well with stems removed
1 1/4 tsp. curry powder
1 1/2 Tbsp. lime juice
2 tbsp. fresh mint leaves, small whole leaves or chopped larger leaves
cayenne pepper, to taste
Everyone on our tasting panel enjoyed this with varying levels of cayenne pepper on it. Take two cups with a slice of whole wheat bread and make it a meal.
1. Heat 2 tablespoons of the oil in a medium-sized non-stick pot over medium heat. Add the shallots and cook, occasionally stirring, for about 5 minutes.
2. Add the garlic and ginger to the pot and stir together for one minute.
3. Add the drained chickpeas, vegetable stock, salt and No Salt sodium-free alternative.
4. Stir everything together and bring it to a boil. Then cover, reduce heat to LOW and simmer until chickpeas are very soft, about 25 minutes.
5. Mix in the spinach and cook for two more minutes. Then remove from the heat and set aside.
6. Heat a small non-stick saucepan over medium heat. Add the remaining 1 1/2 tablespoons of oil. Mix in the curry powder and cook for 1 minute, stirring constantly.
7. Mix the lime juice into the curry and remove it from heat.
8. Transfer the soup in small batches to a blender and mix at a lower speed until very smooth. Make sure to mix until it's silky smooth for best results. Pour the mixed batches into a large mixing bowl. Once everything is done, stir together and serve.
9. Each serving is one cup of soup, drizzle a little of the curry oil over the top and garnish with mint. If you want a little kick, mix cayenne pepper to taste into each serving.
Yield: 7 Servings of About 1 Cup Each
You can freeze individual portions for easy re-heating later.
Microwave on high for approximately 2.5-3 minutes. Keep the container open a little to allow steam to escape.