Chickpea and Spinach Soup

November is here and the cold winter days are upon us and there is nothing more divine than curling up on the couch, in front of the fireplace, with a soft woolen shawl and slurping on a warm bowl of heavenly soup!

Presenting the very first recipe on Asian Vegetarian

Chick Pea and Spinach Soup

Ingredients

Check Peas - 1 can drained and rinsed
Fresh Spinach - 5 cups washed and shredded
Potato - 2 medium size chopped
Onions Chopped - 1 cup
Garlic - 2-3 cloves
Skim Milk - 1 cup
Vegetable Stock/Water - 1 quart
Cumin Powder - 1 tsp
Coriander Powder - 1 tsp
Corn Starch - 1 tbsp
Olive Oil - 1 tsp
Salt and Pepper - To taste

Directions

• Sauté Onion and garlic in olive oil until the onion is translucent
• Add vegetable stock/water, potato and chickpea and bring to a boil
• Add cumin powder, coriander powder and salt and simmer for 10 minutes
• Add the spinach and let it wilt
• Mix skim milk and corn starch separately and add this mixture slowly into the soup and mix well.
• Let simmer for 5 minutes
• Remove a cup and half of soup in a blender and puree
• Add the puree back into the soup and stir well
• Serve hot with croutons

Nutrition Fact Source : http://www.nutritiondata.com

Disclaimer: Nutrition Facts are approximate and is based on preparing this soup with water instead of vegetable stock.