Skip the canned soup! Make your own flavourful soups this fall. Spinach and chickpeas give this soup an extra nutrition boost.
1. In a large saucepan sprayed with cooking spray, heat oil over medium heat. Add onion and garlic and cook for 3 minutes.
2. Stir in remaining ingredients except for feta cheese. Reduce heat to low. Cover and cook for 15 minutes or until potato is tender.
3. Puree soup. Serve sprinkled with feta.
2 tsp oil
1 cup chopped onion
2 tsp garlic
3 cups chicken or vegetable stock
1 ½ cup canned chickpeas, rinsed and drained
1 cup peeled diced potatoes
Half 10 oz (300 g) frozen chopped spinach package
salt and pepper
1/3 cup crumbled feta cheese
Makes 6 servings
Nutritional Information per Serving
Saturated Fat 1.6g