Healthy low-cal soup that's rather filling.
Heat the oil in a medium saucepan, then add the onion and garlic. Fry until soft but not browned, then add the rosemary, cumin and chilli, give it 1 min more. Add the stock and carrots, simmer for 10 mins then add the chickpeas. Use a stick blender to whizz the soup a little. Add the french beans and cook for a further five minutes or until the beans are cooked through.
Partially cook the beans separately to speed up overall cooking time and to ensure that the carrots aren't over cooked.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (289g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 131 | ||
Calories from Fat: 16 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.7g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 900.4mg | 31 % | |
Potassium 494mg | 13 % | |
Total Carbohydrate 24.7g | 7 % | |
Dietary Fiber 8g | 32 % | |
Sugars, other 16.7g | ||
Protein 5.5g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 131
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