Carrot and Chickpea Soup Recipe

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Ingredients:

Serving

10 1/2 oz canned chick-peas
3 large carrots, sliced
1/2 tbsp oil
4 cups chicken broth
1/2 cup orange juice
1 small leek, chopped
1/2 tsp mixed spice
plain yogurt (optional)

Directions:

In a large pan, heat oil. Add carrots and stir until carrots are soft.
Add all other ingredients apart from the yoghurt.
Bring to the boil, cover and simmer for approx 25 minutes, stirring every so often.
Remove pan from heat and, using a hand blender, blend until the soup is nice and smooth. Return to the heat and heat through again.
Optional: add a dollop of plain yoghurt to garnish, or even sprinkle with chives.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	161.51 Kcal (676 kJ)
Calories from fat	28.75 Kcal
		% Daily Value*
Total Fat	3.19g	5%
Sodium	905.86mg	38%
Potassium	463.25mg	10%
Total Carbs	25.81g	9%
Sugars	8.3g	33%
Dietary Fiber	5.81g	23%
Protein	5.77g	12%
Vitamin C	38.6mg	64%
Vitamin A	0.5mg	18%
Iron	163.5mg	908%
Calcium	74.4mg	7%

Amount Per 100 g
Calories	38.6 Kcal (162 kJ)
Calories from fat	6.87 Kcal
		% Daily Value*
Total Fat	0.76g	5%
Sodium	216.48mg	38%
Potassium	110.71mg	10%
Total Carbs	6.17g	9%
Sugars	1.98g	33%
Dietary Fiber	1.39g	23%
Protein	1.38g	12%
Vitamin C	9.2mg	64%
Vitamin A	0.1mg	18%
Iron	39.1mg	908%
Calcium	17.8mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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