Serves: 1
Ingredients
- 2 tablespoon quinoa
- 400 ml vegetable stock
- 1/2 tablespoon extra virgin olive oil
- 1/4 brown onion diced
- 1 clove garlic crushed
- 1 cup tinned chickpeas drained and rinsed
- 1 carrot diced into 1cm cubes
- 1 cup broccoli cut into very small florets
- 1/2 teaspoon dried thyme
- 1 cup baby spinach
- 1/4 lemon juice
Instructions
- To begin, cook quinoa according to packet instructions.
- Heat a saucepan to low and add the stock/broth.
- Meanwhile, heat a fry pan to medium heat and add the oil, onion and garlic. Sauté for 2 minutes.
- Add the chickpeas, carrot, broccoli, onion, garlic and thyme and cook for 5 minutes.
- Add the carrot mixture, cooked quinoa and spinach to the stock/broth and cook for another minute.
- Serve into a bowl and squeeze over the lemon juice.
Nutrition Facts
Carrot, Broccoli & Chickpea Soup
Amount Per Serving
Calories 497.3
Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 2.4g15%
Carbohydrates 50.9g17%
Fiber 23g96%
Sugar 11.9g13%
Protein 23.3g47%
* Percent Daily Values are based on a 2000 calorie diet.
NB: All main course recipes use quantities from the ‘Female Healthy Weight Maintenance’ Stream of the 28 By Sam Wood program. So if you’re a male, feel free to bulk it up.
If you’re looking for sustainable weight loss, why not check out our 28 By Sam Wood Weight Loss Program?
Tried this recipe?Don’t forget to share and tag your creations @28bysamwood or tag #28bysamwood