Rose Reisman Pureed Spinach Chickpea Soup

Skip the canned soup! Make your own flavourful soups this fall. Spinach and chickpeas give this soup an extra nutrition boost.

INGREDIENTS
2 tsp oil
1 cup chopped onion
2 tsp garlic
3 cups chicken or vegetable stock
1 ½ cup canned chickpeas, rinsed and drained
1 cup peeled diced potatoes
Half 10 oz (300 g) frozen chopped spinach package
salt and pepper
Garnish
1/3 cup crumbled feta cheese
INSTRUCTIONS
1. In a large saucepan sprayed with cooking spray, heat oil over medium heat. Add onion and garlic and cook for 3 minutes.
2. Stir in remaining ingredients except for feta cheese. Reduce heat to low. Cover and cook for 15 minutes or until potato is tender.
3. Puree soup. Serve sprinkled with feta.
NOTES
Makes 6 servings

Nutritional Information per Serving
Calories 167
Fat 5.4g
Saturated Fat 1.6g
Carbohydrates 19g
Sodium 741mg
Cholesterol 8.1mg
Fibre 4.1g
Protein 9.9g