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Curried Garbanzo Soup

Ingredients
  Dried garbanzos 1⁄2 Cup (8 tbs), cooked tender
  Stock 4 Cup (64 tbs)
  Curry powder 1 Teaspoon
  Milk powder 1⁄4 Cup (4 tbs) (1/3 Cup Instant)
  Carrot 1 Large, sliced small
  Stalk celery 1 , chopped
Directions

Heat the stock, then remove a small amount of it for pureeing the garbanzos. Buzz the beans in a blender, then add them to the pot.
Sprinkle in the curry, and add the milk powder. (You might blend the milk powder in the blender as long as it's already been used.)
Bring the soup to a boil; add the celery and carrots. Simmer the soup until the vegetables are tender but not mushy. Serve hot, or try it cold if there is some left over.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Restriction: 
Vegetarian
Interest: 
Healthy

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Average: 4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 699 Calories from Fat 162

% Daily Value*

Total Fat 19 g28.7%

Saturated Fat 4.6 g22.9%

Trans Fat 0 g

Cholesterol 20.6 mg6.9%

Sodium 1608 mg67%

Total Carbohydrates 88 g29.3%

Dietary Fiber 25.2 g100.8%

Sugars 21 g

Protein 48 g96.9%

Vitamin A 249.7% Vitamin C 20.9%

Calcium 31.9% Iron 52.4%

*Based on a 2000 Calorie diet

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Curried Garbanzo Soup Recipe