After lots of heavy meals, appetizers and desserts, it feels like a good time to focus on lighter, healthier choices. Filled with good-for-you veggies this soup is comforting on a cold night. To make it hardier add shredded chicken or sliced sausages.
Vegetable Soup with Chickpeas
Rated 1.7 stars by 3 users
Category
Soup
Comforting January Soup!
Ingredients
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2 tbsp olive oil
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1 med onion, diced
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2-3 garlic cloves, finely chopped
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3 c chopped cabbage
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2 celery stalks, diced
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2-3 carrots, small slices
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1/2 tsp each salt and pepper
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3/4 tsp ground turmeric
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1 tsp ground cumin
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1 tsp ground coriander
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1/2 tsp chili flakes
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1 large can diced tomatoes
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3 c vegetable or chicken broth
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1 can chickpeas, drained
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1 c chopped Italian parsley
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2 green onions, thinly sliced
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1" piece of fresh ginger, grated
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zest from 1 lemon
Directions
Sauté the onions and garlic in the oil for about 5 minutes. Add the cabbage, celery and carrots, salt and pepper. Cook and stir for about 8 minutes.
Add the spices, stir to combine. Pour in the tomatoes with the juice and the broth. Boil gently for about 5 minutes, reduce the heat and partially cover with a lid. Let it simmer for 20-25 minutes.
Add the chickpeas for the last 5 minutes of cooking. Remove from the heat, add the parsley, ginger, green onions and lemon zest. Stir and season if needed.
Serve with some crusty bread, or a grilled cheese sandwich.