Try topping this simple but satisfying vegetable soup with a spoonful of Red Chutney (see Associated Recipes). Recipe adapted from New Arrivals Supper Club chef Naseema Kashefi. Source: EatingWell Magazine, January/February 2020

Laurel Randolph


Ingredient Checklist

Associated Recipes


Instructions Checklist
  • Heat oil in a large saucepan over medium heat. Add carrot, onion and garlic; cook, stirring, until the onion is soft, 3 to 4 minutes. Stir in broth, chickpeas, corn, peas, salt and pepper. Bring to a boil over high heat. Reduce heat to maintain a simmer and cook, stirring occasionally, for 10 minutes. Stir in spinach and cook until wilted, about 1 minute. Serve the soup topped with cilantro, if desired.



Read more about the New Arrival Supper Club.

Nutrition Facts

175 calories; 3.4 g total fat; 0.4 g saturated fat; 441 mg sodium. 359 mg potassium; 28.5 g carbohydrates; 6 g fiber; 5 g sugar; 7.1 g protein; 3875 IU vitamin a iu; 9 mg vitamin c; 36 mcg folate; 63 mg calcium; 2 mg iron; 48 mg magnesium;


Rating: 5 stars
This was so easy to make. We both enjoyed it. I used chicken broth. I will make this recipe again. Thank you for sharing it. Read More