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| RECIPE FOR CHICK PEA AND SPINACH SOUP |
Title: Chick Pea And Spinach Soup
Serves: 4
Ingredients:
| 1.00 | lg | Onion, chopped | | 4.00 | | Cloves of garlic, minced | | 1.00 | c | Skim milk | | 16.00 | oz | Can chick peas, drained and | | | -rinsed | | 4.00 | c | To 5 c fresh spinach, | | | -rinsed, dried, and shredded | | 0.12 | ts | Cardamom | | 0.12 | ts | Nutmeg | | 1.00 | ts | Curry powder | | | Salt and pepper to taste |
Instructions:
Saute the onion and garlic over low heat, covered, until the onion is translucent.
Add the milk and raise heat to medium, and cook until a boil is just reached, stirring constantly.
Add the chick peas, spinach, and spices, and continue to cook and stir.
When spinach is completely wilted, remove a cup and a half of the soup to a blender and puree.
Return the puree to the soup, stir well, and serve hot.
Makes 4 servings.
And the calorie total on this one was 174, and only 1.
6 g fat.
(The sherbet, by the way, was 130 calories and 2 g fat, so we were very pleased with ourselves.
)
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