Description
A light and completely vegan chickpea and turnip lemon soup that’s low in calories and fat.
Ingredients
Units
Scale
- 15.5 ounces can chickpeas (drained and rinsed)
- 2 turnips (peeled and chopped bite size)
- 1/2 teaspoon dry oregano
- 2 cloves garlic (minced)
- 3 sprigs thyme
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon curry powder
- 4 1/2 cups water
- juice of 1 lemon
- 2 tablespoons flat leaf parsley (finely chopped) optional
- 2 tablespoons extra virgin olive oil, optional
- salt and pepper to taste
Instructions
- In a large pot over medium heat, add chickpeas, turnips, oregano, garlic, thyme, turmeric, curry powder and water and bring to a boil. Lower heat and simmer for 15 minutes, or until turnips are tender.
- Discard the thyme sprigs and transfer half of the soup to a blender. Blend until smooth and pour the soup back to the pot.
- Stir in lemon juice and olive oil and season with salt and pepper.
- Serve topped with parsley.
Notes
This chickpea, turnip and lemon soup will keep refrigerated for 3-4 days.
Nutrition
- Serving Size:
- Calories: 167
- Sugar: 5.6 g
- Sodium: 185.6 mg
- Fat: 6.7 g
- Saturated Fat: 0.9 g
- Carbohydrates: 23.1 g
- Fiber: 5.8 g
- Protein: 6 g
- Cholesterol: 0 mg
