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Curried Spinach & Chick Pea Soup

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Submitted by SarahD

YIELD

8 servings

PREP

10 min

COOK

40 min

READY

1 hrs

Ingredients

2 3E+1
TABLESPOONS ML VEGETABLE OIL
2 2
EACH EACH GARLIC CLOVES
minced
1 1
MEDIUM MEDIUM CARROTS
grated
¼ 59
CUP ML PEARL BARLEY
raw
1 1
EACH EACH BAY LEAVES *
2 ½ 591
CUPS ML STOCK
4 946
¾ 340.2
POUND G SPINACH
steamed, chopped
1 1
SMALL SMALL ZUCCHINI
diced
1 ½ 7.5
TEASPOONS ML CURRY POWDER
¼ 1.3
TEASPOON ML THYME *
¼ 1.3
TEASPOON ML CUMIN
2 473
CUPS ML STOCK
2 3E+1
TABLESPOONS 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 336g (11.9 oz)
Amount per Serving
Calories 262 23% from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 593mg 25%
Total Carbohydrate 14g 14%
Dietary Fiber 8g 31%
Sugars g
Protein 23g
Vitamin A 107% Vitamin C 37%
Calcium 10% Iron 19%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, High Fiber
 

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