Simple, hearty and healthy. This soup is great served with a dollop of plain yogurt and garnished with chopped cilantro.
6 cups water
1 large onion, chopped
1 large carrot, peeled and diced
1 stalk of celery diced
28 oz can of diced tomatoes
1 can of chick peas drained
1 tbsp curry powder
2 tbsp olive oil
2 cups baby spinach
2 tbsp lemon juice
salt and pepper to taste
1
In a large pot, combine the water, onion, carrot, celery, tomatoes, chickpeas, curry powder and oil.
2
Bring to a simmer and cook until the vegetables are tender.
3
Stir in the spinach. Season with salt and pepper to taste.
4
Partially puree the soup if desired, using an immersion blender.
— View all recipes —
Ingredients
6 cups water
1 large onion, chopped
1 large carrot, peeled and diced
1 stalk of celery diced
28 oz can of diced tomatoes
1 can of chick peas drained
1 tbsp curry powder
2 tbsp olive oil
2 cups baby spinach
2 tbsp lemon juice
salt and pepper to taste