EatSmarter exclusive recipe

Middle Eastern Vegetable Soupwith Chickpeas and Cilantro

Middle Eastern Vegetable Soup - Middle Eastern Vegetable Soup - Spiciness by the spoonful, in a hearty vegetarian soup
Middle Eastern Vegetable Soup - Spiciness by the spoonful, in a hearty vegetarian soup

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Calories:305 kcal
Difficulty:easy
Preparation:40 min
Ready in:40 min
Low-sugar
Low-fat
Vitamin-rich
Mineral-rich
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1 serving contains (Percentage of daily recommendation)
Calories305 kcal(15%)
Protein20 g(40%)
Fat9 g(11%)
Carbohydrates34 g(13%)
Added Sugar0 g(0%)
Roughage16 g(53%)

Recipe development: EAT SMARTER

Ingredients

For servings

2Carrots (about 200 grams)
1large Fennel bulb (about 400 grams)
1Onion
2Garlic clove
1 piecefresh Ginger root (about 20 grams)
1 tablespoonOlive oil
1dried Chile pepper
2 piecesStar anise
½ teaspoonsground Cumin seeds
½ teaspoonsAllspice
Salt
Pepper
½ litersVegetable broth
2Oranges
150 gramsChickpeas (canned)
½ bunchesCilantro
100 gramsCream cheese (0.2% fat)
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Kitchen Utensils

1 Peeler, 1 Small knife, 1 Large knife, 1 Cutting board, 1 Pot, 1 Wooden spoon, 1 Measuring cups, 1 Citrus juicer, 1 Sieve, 1 Can opener, 2 Teaspoons, 1 Tablespoon, 1 Ladle

Directions

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1 Peel carrots and cut into sticks.
2 Rinse and dry fennel. Reserve the fronds. Cut bulb into small dice.
3 Peel onion, garlic and ginger root, and cut into small dice.
4 Heat oil in a pot. Cook onion, garlic and ginger. Add chili, star anise, cumin and allspice. While stirring, cook until the spices are fragrant.
5 Add carrots and fennel and cook for another 3 minutes, while stirring frequently.
6 Season vegetables with salt and pepper, pour in broth and bring to a boil.
7 Cut oranges in half and squeeze the juice into the soup. Simmer for about 10 minutes on low heat.
8 Meanwhile, rinse and drain chickpeas, then add to the pot and simmer for 10 minutes.
9 Rinse cilantro, shake dry and pluck the leaves. Season soup with salt, pepper and spices to taste. Divide soup among bowls.
10 Use 2 moistened teaspoons to shape cream cheese cheese into small ovals, and place on soup. Sprinkle with cilantro and serve immediately.
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