Chick Pea & Spinach Soup Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 large: Onion, chopped
4 Cloves: of garlic, minced
1 cup: Skim milk,
16 ounce: Can chick peas, drained and rinsed
4 cup: To 5 c fresh spinach, rinsed, dried, and shredded
1/8 tsp: Cardamom,
1/8 tsp: Nutmeg,
1 tsp: Curry powder,
Salt and pepper to taste,
Directions:
Saute the onion and garlic over low heat, covered, until the onion is
translucent.
Add the milk and raise heat to medium, and cook until a boil is just
reached, stirring constantly. Add the chick peas, spinach, and
spices, and continue to cook and stir. When spinach is completely
wilted, remove a cup and a half of the soup to a blender and puree.
Return the puree to the soup, stir well, and serve hot. Makes 4
servings.
And the calorie total on this one was 174, and only 1.6 g fat. (The
sherbet, by the way, was 130 calories and 2 g fat, so we were very
pleased with ourselves.)
Source from luhu.jp
translucent.
Add the milk and raise heat to medium, and cook until a boil is just
reached, stirring constantly. Add the chick peas, spinach, and
spices, and continue to cook and stir. When spinach is completely
wilted, remove a cup and a half of the soup to a blender and puree.
Return the puree to the soup, stir well, and serve hot. Makes 4
servings.
And the calorie total on this one was 174, and only 1.6 g fat. (The
sherbet, by the way, was 130 calories and 2 g fat, so we were very
pleased with ourselves.)
Source from luhu.jp
Tags
Soups