VTC: chickpea and cabbage soup

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Chickpea and Cabbage Soup

 

Recipe By :Vegetarian Times Complete Cookbook

Serving Size : 4 Preparation Time :0:00

Categories : VT Complete {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 onion -- chopped

1 garlic clove -- crushed

1/4 cup water

1 tomato -- peeled, diced

2 cups finely shredded cabbage

1 small potato -- diced

4 cups low-sodium vegetable stock

2 cups cooked chickpeas

1/2 lemon -- juiced

1 teaspoon paprika

1/2 cup minced fresh parsley

1 teaspoon salt -- or to taste

water or vegetable stock -- if desired

 

1. In a medium skillet, saute the onion and garlic in water until soft. Stir in

the tomato and cabbage. Cover and simmer until the cabbage is cooked, about 10

minutes. Set aside.

 

2. In a large soup pot, cook the potato in stock or water until tender, about 15

minutes. Strain off 2 cups of the liquid into a blender and puree half the

chickpeas until smooth. Add the pureed chickpeas and the sauteed vegetables to

the soup pot [with the potatoes]. Stir in the remaining whole chickpeas, lemon

juice, paprika, parsley and salt to taste. Thin the soup with additional stock

or water to desired consistency.

 

Description:

" Pureed chickpeas " cream " this potato and cabbage soup. "

Source:

" Vegetarian Times Complete Cookbook "

Copyright:

" Editors, Vegetarian Times (Macmillan, 1995) "

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Per Serving (excluding unknown items): 210 Calories; 3g Fat (13.6% calories from

fat); 12g Protein; 35g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 611mg

Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

 

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