Curried Spinach And Chick Pea Soup Recipe
Servings: 8
Ingredients
- 2 Tbsp. Vegetable oil
- 2 x Garlic cloves, chopped
- 1 med Carrot, grated
- 1/4 c. Raw barley
- 1 x Bay leaf
- 2 1/2 c. Stock
- 4 c. Cooked chick peas
- 3/4 lb Spinach, steamed & minced
- 1 sm Zucchini, diced
- 1 1/2 tsp Favourite curry pwdr
- 1/4 tsp Thyme
- 1/4 tsp Cumin Salt & pepper
- 2 c. Stock
- 2 Tbsp. Lemon juice
Directions
- Heat oil & saute/fry garlic for 1 minute. Add in carrot, barley, bay leaf & 2 1/2 c stock. Bring to a boil, cover & simmer for 15 min. Puree half the chick peas & add in to the pot with the spinach, zucchini & seasonings. Simmer covered for another 10 min. Add in the rest of the chick peas, the remaining stock & lemon juice. Simmer gently for another 15 min till the barley is tender.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 321g | |
| Recipe makes 8 servings | |
| Calories 220 | |
| Calories from Fat 47 | 21% |
| Total Fat 5.35g | 7% |
| Saturated Fat 0.6g | 2% |
| Trans Fat 0.09g | |
| Cholesterol 0mg | 0% |
| Sodium 830mg | 35% |
| Potassium 536mg | 15% |
| Total Carbs 35.21g | 9% |
| Dietary Fiber 7.4g | 25% |
| Sugars 0.84g | 1% |
| Protein 9.3g | 15% |
