Spinach and Chick Pea Soup (Iron Rich) Video by Tarla Dalal

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Just what you need for a full-fledged day! Iron-rich spinach and chick pea come together in a flavoursome soup cooked in vegetable stock. A thoughtful addition of herbs and spices along with lemon juice ensures added aroma as well as full nutrient absorption, as iron needs to be complemented with vitamin C for maximum uptake by the body. You will surely enjoy this lip-smacking and wholesome soup, but make sure you have it fresh before the spinach turns into a blackish shade.

Recipe Description for Spinach and Chick Pea Soup

Preparation Time: 10 mins
Cooking Time: 5 mins
Makes 4 servings
Show me for servings

Ingredients

1 1/2 cups shredded spinach (palak)
3/4 cup soaked and boiled kabuli chana (white chick peas)
2 tsp olive oil
2 tsp finely chopped garlic (lehsun)
1 tsp finely chopped green chillies
1/4 cup finely chopped spring onions whites
3 cups basic vegetable stock
salt and to taste
1 tsp dried oregano
1 tbsp lemon juice

Method

Heat the olive oil in a deep non-stick kadhai, add the garlic, green chillies and spring onion whites
And sauté on a medium flame for a minute.
Add the spinach and kabulichana and sauté on a medium flame for another 2 minutes.
Add the basic vegetable stock, salt, pepper, oregano and lemon juice, mix well and bring to a
Boil.
Serve immediately.

See step by step images of Spinach and Chick Pea Soup Recipe

RECIPE SOURCE : Healthy Soups and Salads