28’s Home Nutrition Program (healthy weight maintenance-female)

Carrot, Broccoli & Chickpea Soup

3.67 from 3 votes
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
Cook Time 20 minutes
Total Time 30 minutes
Servings: 1
Course: Dinner, Lunch, Main Course
Cuisine: International
Calories: 497.3
Ingredients Method

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

Method
 

  1. To begin, cook quinoa according to packet instructions.
  2. Heat a saucepan to low and add the stock/broth.
  3. Meanwhile, heat a fry pan to medium heat and add the oil, onion and garlic. Sauté for 2 minutes.
  4. Add the chickpeas, carrot, broccoli, onion, garlic and thyme and cook for 5 minutes.
  5. Add the carrot mixture, cooked quinoa and spinach to the stock/broth and cook for another minute.
  6. Serve into a bowl and squeeze over the lemon juice.