EASY MEDITERRANEAN CHICKPEA SOUP RECIPE
Comforting and nutritious, this chickpea soup is filled with sweet potatoes, vegetables, and warm spices. It's even better the next day, making it a delicious make-ahead meal. I've got all the tips for using dried chickpeas instead of canned, and instructions for a hands-off slow cooker version, too!
Provided by Suzy Karadsheh
Time 50m
Number Of Ingredients 18
Steps:
- In a large Dutch oven, heat 3 tablespoons extra virgin olive oil over medium-high heat until shimmering but not smoking. Add the sweet potatoes, onions, celery, carrots, and bell peppers. Season with kosher salt. Cook, tossing regularly, for 7 minutes or until the sweet potatoes have softened. Add the garlic, ginger, chickpeas, and spices. Cook for another 5 minutes, tossing regularly.
- Add the crushed tomatoes and broth. Bring to a boil for 5 minutes, then reduce the heat to medium-low. Cover the pot part-way and cook over medium-low heat for 25 minutes or until the flavors meld.
- Turn the heat off. Add the lime juice and fresh cilantro or parsley, and a little more fresh ginger. Enjoy!
Nutrition Facts : Calories 170 kcal, Carbohydrate 33.5 g, Protein 6.9 g, Fat 2.1 g, SaturatedFat 0.3 g, Sodium 403.9 mg, Fiber 7.9 g, Sugar 9.6 g, UnsaturatedFat 1.4 g, ServingSize 1 serving
SPRING VEGETABLE SOUP WITH RICOTTA TOAST
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until tender and lightly browned, about 5 minutes. Add 1 more tablespoon olive oil and the sliced garlic; cook, stirring, until softened, about 30 seconds. Add the leeks, season generously with salt and cook, stirring, until they start softening, about 3 minutes. Add the chicken broth, rosemary sprig, 2 cups water and 3/4 teaspoon salt. Bring to a boil, reduce the heat to a steady simmer and cook until the vegetables are tender, about 10 minutes.
- Meanwhile, preheat the broiler. Brush the remaining 2 tablespoons olive oil on both sides of the bread. Broil, turning, until toasted, 3 to 5 minutes. Rub the bread with the smashed garlic. Top with the ricotta and lemon zest; season with salt and pepper.
- Stir the peas into the soup and heat through; season with salt and pepper. Divide the soup among bowls and serve with the toast. Sprinkle the soup and toast with the pecorino. Drizzle with olive oil.
Nutrition Facts : Calories 500, Fat 25 grams, SaturatedFat 5 grams, Cholesterol 13 milligrams, Sodium 978 milligrams, Carbohydrate 53 grams, Fiber 8 grams, Protein 21 grams, Sugar 7 grams
SPRING VEGETABLE AND CHICKPEA SOUP WITH CHEESE TOASTS
Greens, sugar snap peas, and carrots give this soup its lively taste (and colors) and add to its satisfying heartiness.
Provided by Martha Stewart
Categories Soup Recipes
Time 1h10m
Number Of Ingredients 12
Steps:
- Make the soup: Bring stock to a gentle simmer in a medium saucepan. Add sugar snap peas and carrots, and simmer for 1 minute. Remove from heat, and season with 1 1/2 teaspoons salt and some pepper. Stir in chickpeas, watercress, and basil.
- Make the toasts: Stir together cheeses and scallions. Spread onto toasts, and sprinkle with pepper. Serve soup with toasts.
Nutrition Facts : Calories 270 g, Cholesterol 8 g, Fiber 8 g, Protein 15 g, SaturatedFat 2 g, Sodium 824 g
SPRING VEGETABLE SOUP
It's so good on a chilly spring night and even better with a grilled sandwich for lunch the next day. By the way, you can omit any veggies you chose, but don't use canned vegetables. I promise you it's just better this way.
Provided by SWEETIEBRITZ
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Heat the oil in a large pot over medium heat, and cook the onion and garlic until tender. Mix in potato, broccoli, corn, spinach, mushrooms, carrots, and cabbage. Pour in chicken broth and bring to a boil. Reduce heat to low. Simmer 20 minutes, until potato is tender.
- Stir egg noodles and white beans into the pot, and continue cooking 7 minutes, or until noodles are tender and beans are heated through.
Nutrition Facts : Calories 245.5 calories, Carbohydrate 41 g, Cholesterol 27.7 mg, Fat 4.9 g, Fiber 5 g, Protein 9.8 g, SaturatedFat 0.5 g, Sodium 1452 mg, Sugar 4.1 g
AUTUMN VEGETABLE SOUP WITH CHEESY TOASTS
A satisfying low-fat soup that's packed with wholesome vegetables and filling chickpeas. Serve with slices of toasted cheese-topped baguette to dip in
Provided by Good Food team
Categories Dinner, Soup
Time 35m
Number Of Ingredients 13
Steps:
- Put the vegetables into a large saucepan with the garlic, rosemary, stock and sugar. Season well, stir, bring to a simmer and cover. Cook gently for 15 minutes or until the vegetables are just tender.
- Preheat the grill to high. Whizz the tomatoes in a food processor or blender until smooth, then tip into the vegetables with the chickpeas and parsley. Gently heat through, stirring now and then.
- For the toasts: rub both sides of the bread with the garlic. Grill on one side until golden, turn the bread over, cover with edam and grill until it's bubbling. Serve at once with the piping hot soup.
Nutrition Facts : Calories 343 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 1 grams sugar, Fiber 8 grams fiber, Protein 17 grams protein, Sodium 2.2 milligram of sodium
More about "spring vegetable and chickpea soup with cheese toasts food"
SPRING MINESTRONE SOUP WITH CHICKPEAS | FEASTING AT HOME
From feastingathome.com
5/5 (11)Total Time 1 hrCategory SoupCalories 217 per serving
- In a large pot or dutch oven, heat oil over medium-high heat. Add onion and fennel and saute 2-3 minutes, stirring often. Turn heat to medium and cook for 5 more minutes or until tender.
- Add stock, water, spices and salt and the soaked chickpeas and bring to a boil. Cover and simmer on medium-low for 20 minutes or until chickpeas are tender. (If using canned chickpeas, drain and rinse and simmer 3 minutes.)
SPRING CHICKPEA SOUP - THE SALTY MARSHMALLOW
From thesaltymarshmallow.com
5/5 (10)Total Time 30 minsCategory Main CourseCalories 278 per serving
RECIPE: GREEN SOUP WITH CHICKPEA SALSA AND CHEESE TOAST
From theglobeandmail.com
VEGETABLE SOUP RECIPES - MARTHA STEWART
From marthastewart.com
Estimated Reading Time 7 mins
JAMIE OLIVER'S SPRING SOUP WITH CHEESY TOAST - SAGA
From saga.co.uk
PASTA & CHICKPEA SOUP WITH CHEESY TOASTS • THE COOK REPORT
From thecookreport.co.uk
SPRING VEGETABLE AND CHICKPEA SOUP WITH CHEESE TOASTS
From pinterest.com
SPRING VEGETABLE AND CHICKPEA SOUP WITH CHEESE TOASTS - PINTEREST
From pinterest.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
SPRING VEGETABLE AND CHICKPEA SOUP WITH CHEESE TOASTS RECIPE
From pinterest.ca
HEARTY VEGETABLE AND CHICKPEA SOUP | RICARDO
From ricardocuisine.com
CREAMY SPRING SOUP WITH GOAT'S CHEESE & PROSCIUTTO TOASTS - BBC …
From bbcgoodfood.com
SPRING VEGETABLE AND CHICKPEA SOUP WITH CHEESE TOASTS RECIPES
From findrecipes.info
SPRING VEGETABLE AND CHICKPEA SOUP WITH CHEESE TOASTS
From mealplannerpro.com
SPRING VEGETABLE AND CHICKPEA SOUP WITH CHEESE TOASTS …
From tfrecipes.com
OTTOLENGHI TEST KITCHEN HAWAIJ ONION CHICKPEA SOUP | WINTER SOUP
From thehappyfoodie.co.uk
SPRING SOUP WITH CHEESY TOASTS | TESCO REAL FOOD
From realfood.tesco.com
SPRING VEGETABLE SOUP WITH CHICKAPEA PENNE
From chickapea.ca
RECIPE: SPRING GREEN SOUP - SAN FRANCISCO CHRONICLE
From sfchronicle.com
35+ ESSENTIAL SOUP RECIPES FOR SPRING - EATINGWELL
From eatingwell.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love