Spiced chickpea & vegetable soup

Cooking Soups Spiced chickpea & vegetable soup

Quick, easy and delicious, this nutritious soup costs next to nothing to make.

Lables: Diabetes friendly High fibre Low fat Low kilojoule Low sugar Lower gi Vegetarian Egg free Fish free Gluten free Shellfish free Soy free Wheat free
  1. Heat the oil in a large saucepan over medium heat. Add the vegetable mixture and cook for 3 minutes or until soft.
  2. Add the ginger, garlic, curry powder and cumin to the vegetables. Stir to coat.
  3. Add the water, chickpeas and tomato to the pan. Bring to the boil. Reduce heat to medium. Simmer for 10 minutes. Season with salt and pepper.
  4. Ladle the soup among serving bowls. Top with yoghurt and mint to serve.

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1 tbsp olive oil
1 x 400g pkt Fresh Veggie Mix
1 tbsp finely grated fresh ginger
1 garlic clove, crushed
2 tsp hot curry powder
1 tsp ground cumin
1L water
2 x 400g cans Edgell chickpeas, rinsed, drained
1 x 400g can diced tomatoes
90g low-fat natural yoghurt
1/3 cup small fresh mint leaves

Adv

Autors
Preparation time
5
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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