New England Soup Factory's Spicy Chickpea and Butternut Soup Recipe
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Directions:
- Heat olive oil and garlic in a large heavy stockpot.
- Sauté 1-2 minutes.
- Add onions, carrots and celery.
- Sauté 10-15 minutes.
- Add squash, canned tomatoes, stock, tomato juice, soy sauce, lime juice, chickpeas, ginger and coriander; bring to a boil.
- Cook until all the vegetables are tender, approx 30 minutes. Add coconut milk, flaked coconut, coconut extract and cilantro, warm through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 230.3 Kcal (964 kJ) | ||
| Calories from fat | 65.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.32g | 11% | |
|---|---|---|---|
| Sodium | 1156.56mg | 48% | |
| Potassium | 656.42mg | 14% | |
| Total Carbs | 36.08g | 12% | |
| Sugars | 15.22g | 61% | |
| Dietary Fiber | 6.05g | 24% | |
| Protein | 6.49g | 13% | |
| Vitamin C | 33.4mg | 56% | |
| Vitamin A | 0.9mg | 30% | |
| Iron | 93.3mg | 518% | |
| Calcium | 115.6mg | 12% | |
| Amount Per 100 g | |||
| Calories | 38.76 Kcal (162 kJ) | ||
| Calories from fat | 11.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.23g | 11% | |
|---|---|---|---|
| Sodium | 194.65mg | 48% | |
| Potassium | 110.48mg | 14% | |
| Total Carbs | 6.07g | 12% | |
| Sugars | 2.56g | 61% | |
| Dietary Fiber | 1.02g | 24% | |
| Protein | 1.09g | 13% | |
| Vitamin C | 5.6mg | 56% | |
| Vitamin A | 0.2mg | 30% | |
| Iron | 15.7mg | 518% | |
| Calcium | 19.5mg | 12% | |
* 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.
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