I find that most spinach soups have a somewhat bitter taste. This soup is the exception because the chickpeas and potatoes soften the flavour of the spinach and give the soup a creamy texture, without the use of butter or cream. Spinach is very low in calories, and is an excellent source of folate, iron, calcium, and potassium.
1. In a nonstick saucepan sprayed with cooking spray, heat oil over medium-high heat; cook onions and garlic for 3 minutes. Stir in stock, chickpeas, potatoes, spinach, salt, and pepper. Bring to a boil. Reduce heat to medium-low; cover and cook for 15 minutes or until potato is tender.
2. In batches, purée soup in a blender or food processor. Serve sprinkled with Parmesan.
2 tsp vegetable oil
1 cup chopped onions
2 tsp minced garlic
3 cups chicken or vegetable stock
1-1/2 cups canned chickpeas, rinsed and drained
1 cup peeled, diced potatoes
Half 10-oz (300g) pkg frozen chopped spinach
1/4 tsp each: salt and freshly ground black pepper
1/3 cup shaved parmesan cheese, as garnish
Makes 6 servings
Nutritional Information per Serving
Protein 9.9 g
Fat 5.4 g
Saturated Fat 1.6 g
Carbohydrates 19 g
Sodium 741 mg
Cholesterol 8.1 mg
Fibre 4.1 g