Rating: 5 stars
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Try topping this simple but satisfying vegetable soup with a spoonful of Red Chutney. Recipe adapted from New Arrivals Supper Club chef Naseema Kashefi.

EatingWell Magazine, January/February 2020; updated September 2022

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Recipe Summary

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

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Tips

Read more about the New Arrival Supper Club.

Nutrition Facts

1 1/2 cups
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.
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