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.

Laurel Randolph
Source: EatingWell Magazine, January/February 2020


Recipe Summary

25 mins
35 mins


Ingredient Checklist


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.


Associated Recipes

Nutrition Facts

175 calories; protein 7.1g 14% DV; carbohydrates 28.5g 9% DV; exchange other carbs 2; dietary fiber 6g 24% DV; sugars 5.3g; fat 3.4g 5% DV; saturated fat 0.4g 2% DV; cholesterolmg; vitamin a iu 3875.1IU 78% DV; vitamin c 8.9mg 15% DV; folate 35.6mcg 9% DV; calcium 63.4mg 6% DV; iron 1.7mg 9% DV; magnesium 47.9mg 17% DV; potassium 358.8mg 10% DV; sodium 440.8mg 18% DV.


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