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Simple, hearty and healthy. This soup is great served with a dollop of plain yogurt and garnished with chopped cilantro.



Yields6 Servings
Prep Time15 minsCook Time25 minsTotal Time40 mins

 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.


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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

Directions

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.

Jill’s Easy Tomato Chickpea Soup