Saturday, June 14, 2008

CORE Carrot and Chickpea Soup

This recipe is supplied with extra low point variation (3.5 for 6 serves) and a tasty "Cream of" version (5.0 points for 6 serves)

Serves: 4 -6

Difficulty: Easy

Regular Carrot and Chickpea Soup (Core)

  • 1 onion, chopped
  • 800g Carrot, chopped
  • 1 orange
  • 4 cups chicken stock (or vegetable)
  • 1/3 cup dry Chickpeas or 300g can
  • 1/2 teaspoon mixed spice
  • 3 TB chopped coriander

Cream of Carrot Soup (Core)

  • as above, plus
  • 1/4 cup skim milk powder

Optional - top with natural low fat yoghurt (Core)

Grate 1/2 tsp orange rind, then peel the orange and drop into a big pot all ingredients.
If using dried chickpeas, add a cup of water.
Bring to boil, then simmer for 3o mins for canned chickpeas or 60 mins for dried.
Allow to cool, (add milk powder),add herbs nad spices then blend.
Add salt and pepper
Serve warm

Not on Core? The total for thes "regular" recipe is 3.5 points

Not on Core? The total for the "cream of" recipe is 5.0 points

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