Curried Chickpea and Broccoli Soup Recipe
A mild but full-flavoured curried soup that is filling enough to make as a main dinner dish. You could experiment by swapping the curry paste for whatever one you might happen to have in your store cupboard.
Ingredients
- 400ml hot vegetable stock
- 200ml boiled water
- 200g chickpeas
- 4-6 tenderstem broccoli
- Small handful of ripped spinach
- Half small red onion, chopped
- 2 tsp korma paste
- 1 tbsp vegetable oil
- 2 garlic naan bread
Directions
- Fry the onion and paste in a deep saucepan for a few minutes.
- Add the chickpeas, hot stock and water. Bring to the boil and leave to simmer for about 15 minutes.
- Meanwhile, preheat the oven to 180 degrees C. Wrap the naan in foil and bake for about 15 minutes.
- Stir the broccoli and spinach into the soup and simmer for another 5 minutes.
- Divide the soup into two bowls and cut the naan into thin strips to serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 424g | |
| Recipe makes 2 servings | |
| Calories 458 | |
| Calories from Fat 130 | 28% |
| Total Fat 15.01g | 19% |
| Saturated Fat 2.43g | 10% |
| Trans Fat 0.18g | |
| Cholesterol 6mg | 2% |
| Sodium 696mg | 29% |
| Potassium 1004mg | 29% |
| Total Carbs 61.38g | 16% |
| Dietary Fiber 17.4g | 58% |
| Sugars 10.72g | 7% |
| Protein 22.06g | 35% |
