Saturday, 11 January 2014

Indian Infused Pea Soup

  There's always something about that steamy hot bowl of soup that warms the soul on a cold winters day. Winter & soup just go hand in hand. 
Here's what I came up with this am.


1/2 Tbsp coconut oil
3 cloves garlic ( roasted or raw ) 
1/2 red onion
4 cups frozen peas 
2 cups spinach
1 tbsp curry powder
1 tbsp tandoori masala
1 liter of vegetatable stock
Salt & pepper to taste

  *Use organic when possible


In a large pot, melt oil 
Add onions, raw garlic ( or roasted after liquids) & Indian spices till fragrant
Add frozen peas, spinach & stock
Bring to a boil, then turn heat down to medium and simmer for about 20 minutes. 
Remove from heat and blend in blender or hand blender/mixer
Salt & pepper to taste

Yields about 5 cups

  For the topping you can add a dollop of greek yogurt or chilli flakes or chilli oil or all of them 😊
I just bought some dry roasted chick peas, so I added a couple as my toppings
Serve with buns, crackers, or even croutons 
 The Indian spices is what makes this soup so tasty to me and then some chilli flakes. Add more of the spices if these amounts don't suit your taste buds

Nutrition facts
Is for the entire recipe ( 5 cups ) Just divide into how many servings you choose to have. Toppings will be extra of course. 
Example for a one cup serving, divide these calculations below by 5. 

560 Calories
75g carbs
30g fiber
31g protein
7g fat

  This great tasting & healthy vegan/vegetarian soup is for all. Low calorie, low fat, low carb, high fiber & a good source of protein. Not to mention the health benefits from these Indian spices. Our Paleo friends might want to add some hemp seeds, nuts, cheese or even bacon or ham to up the protein intake. 
Hope you enjoy & may you be Nutritionally Well

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