Curried Spinach & Chickpea Soup

Keep your family far from boredom by changing up our curried soup each time you make it. Try stirring in 1 cup of cooked quinoa or brown rice, 8 ounces of cooked and shredded chicken (skinless, of course) or 8 ounces of cubed firm tofu.

Photo: Edward Pond

By Joanne Lusted

Serves: 4
Makes: 6 cups
Hands-on time: 15 minutes
Total time: 15 minutes

INGREDIENTS:

• 1 tbsp coconut oil
• 1/2 medium white onion, diced
• 1 medium carrot, peeled and diced
• 2 tsp curry powder
• 1 1/2 cups BPA-free canned chickpeas (garbanzo beans), drained and rinsed (TRY: Eden Organic Garbanzo Beans)
• 4 cups low-sodium chicken or vegetable broth
• 4 cups fresh baby spinach
• 1 tbsp fresh lime juice
• Sea salt and ground black pepper, to taste
• 2 small whole-grain pitas or Naan breads (each 4 inches in diameter), halved

INSTRUCTIONS:

1. Heat oil in a large saucepan on medium-high.
2. Add onion and carrot and cook, stirring frequently, until onions are translucent and softened, about 5 minutes. Add curry powder and cook, stirring until fragrant, about 1 minute. Add chickpeas and broth and bring mixture to a boil. Reduce heat to medium-low and simmer for 5 minutes. Remove pan from heat and stir in spinach and lime juice. Season with salt and pepper. Serve immediately with pitas on the side for sopping up soup.

Nutrients per serving (1 1/2 cups soup and 1/2 pita): Calories: 291, Total Fat: 8 g, Sat. Fat: 4 g, Carbs: 44 g, Fiber: 8 g, Sugars: 3 g, Protein: 15 g, Sodium: 339 mg, Cholesterol: 0 mg