This soup is a spectacular dish and great hot or cold. I am always looking for a reason to eat soup 365 days a year so I try it at both temperatures.
Broccoli is rich in both antioxidants and Vitamin C plus it is a great source of fiber, Vitamin K, iron, and potassium! This creamy version will have you coming back for a second helping!
The chunks of potatoes and crunchy broccoli make this soup super satisfying with no need for bread or crackers.
Ask anyone that knows their beans, especially vegans, just how nutritious and delicious chickpeas are, and they are low in fat! One cup contains 269 calories and a whopping 14.5 grams of protein with only 4 grams of fat. In addition, if you are looking to increase your fiber, chickpeas contain 12.5 grams along with 80.4 mg of calcium and nearly 80 mg of magnesium.
Chickpeas contain all nine essential amino acids which make them a complete protein, necessary building blocks that keep bodies functioning properly.
And, with the spinach, this soup is one of the healthiest in my repertoire and is also fantastic when you have a cold or flu.
I am often asked how do I have the time to make soup when in reality, soup is one of the quickest meals to come together, especially if you use a pressure cooker.
This yummy soup went from raw ingredients to bowls in less than 40 minutes (I used a traditional pot on a cooktop) and the leftovers are almost as good as the first servings.
The key in this recipe is to use red lentils, green lentils just don’t seem to work as seamlessly with these ingredients. You can omit the potatoes, but they definitely add another tasty dimension to the finished dish.