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

Gallery

Recipe Summary

active:
25 mins
total:
35 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

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.

    Advertisement

Associated Recipes

Nutrition Facts

175 calories; protein 7.1g; carbohydrates 28.5g; dietary fiber 6g; sugars 5.3g; fat 3.4g; saturated fat 0.4g; vitamin a iu 3875.1IU; vitamin c 8.9mg; folate 35.6mcg; calcium 63.4mg; iron 1.7mg; magnesium 47.9mg; potassium 358.8mg; sodium 440.8mg.
Advertisement

Reviews (2)

Read More Reviews
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/23/2020
This soup and chutney combination is excellent! I made the soup mostly as directed though added a Yukon gold potato that needed to be used and did not serve with cilantro. I made the chutney substituting a yellow bell pepper for the red and substituting a green serrano pepper for the red. I used only a small amount of the latter since I'm very sensitive to spice but I could have done with more. Would highly recommend this - it's easy quick healthy delicious and vegetarian as an added bonus! Read More
Rating: 5 stars
01/29/2020
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
Advertisement