Tuesday, July 31, 2007

Lunch Tuesday 31 July - Chick Pea and Spinach Soup

Chick Pea & Spinach Soup
1 tablespoon olive oil
1 smallish onion, chopped (about 115g)
4 cloves garlic, crushed
1 can chick peas (about 240g)
1 can peeled plum tomatoes in juice (about 400g)
750ml vegetable stock
50g fresh spinach
200g potatoes, chopped into chunks
large handful torn, fresh basil leaves
large handful torn, fresh mint leaves

Saute the onion & garlic in the oil until translucent. Add the chick peas, tomatoes, stock, spinach & potatoes and cook until the potatoes are tender, about 15-20 minutes.

Add the herbs, season with salt & pepper and serve.

Makes 2 servings

Nutrition Data per serving
Calories (kcal) 375.1
Carbohydrate (g) 51.4
Protein (g) 15.5
Fat (g) 12.7
Fibre (g) 8.2

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