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Carrot, Broccoli & Chickpea Soup
28’s Home Nutrition Program (healthy weight maintenance-female)
A quick vegetarian soup with the added boost of protein-rich quinoa to will keep your hunger at bay this winter.
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Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course
Dinner, Lunch, Main Course
Cuisine
International
Servings
1
Calories
497.3
kcal
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.
Keyword
Soup