Curried Spinach & Chick Pea Soup
Yield
8 servingsPrep
10 minCook
40 minReady
1 hrsLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
vegetable oil
|
|
| 2 | each |
garlic cloves
minced |
|
| 1 | medium |
carrots
grated |
|
| ¼ | cup |
pearl barley
raw |
|
| 1 | each |
bay leaves
|
*
|
| 2 ½ | cups |
stock
|
|
| 4 | cups |
chickpeas (garbanzo beans)
cooked |
|
| ¾ | pound |
spinach
steamed, chopped |
|
| 1 | small |
zucchini
diced |
|
| 1 ½ | teaspoons |
curry powder
|
|
| ¼ | teaspoon |
thyme
|
*
|
| ¼ | teaspoon |
cumin
|
|
| 1 | x |
salt and black pepper
|
*
|
| 2 | cups |
stock
|
|
| 2 | tablespoons |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
vegetable oil
|
|
| 2 | each |
garlic cloves
minced |
|
| 1 | medium |
carrots
grated |
|
| 59 | ml |
pearl barley
raw |
|
| 1 | each |
bay leaves
|
*
|
| 591 | ml |
stock
|
|
| 946 | ml |
chickpeas (garbanzo beans)
cooked |
|
| 340.2 | g |
spinach
steamed, chopped |
|
| 1 | small |
zucchini
diced |
|
| 7.5 | ml |
curry powder
|
|
| 1.3 | ml |
thyme
|
*
|
| 1.3 | ml |
cumin
|
|
| 1 | x |
salt and black pepper
|
*
|
| 473 | ml |
stock
|
|
| 3E+1 | ml |
lemon juice
|
|
Directions
Heat oil and sauté garlic for 1 minute.
Add carrot, barley, bay leaf and 2½ cup stock.
Bring to a boil, cover and simmer for 15 minutes.
Purée half the chick peas and add to the pot with the spinach, zucchini and seasonings.
Simmer covered for another 10 minutes. Add the rest of the chick peas, the remaining stock and lemon juice.
Simmer gently for another 15 minutes until the barley is tender.
