Tuesday, September 7, 2010

CAULIFLOWER AND CHICKPEA SOUP

2 tsp canola oil
1 yellow onion, chopped
2 med carrots, sliced
1 1/2 tbsp curry powder
2 garlic cloves, minced
3 1/2 cups chicken broth or bouillon
2 3/4 cups water
2 medium potatoes, diced
3 cups cauliflower florets
1 can (15 1/2-oz) chickpeas
1/2 pkg (10-oz size)frozen chopped spinach

In a large saucepan, heat the oil over medium high heat. Add the onion and carrots to the oil and cook until onion is golden and tender. Stir in the garlic and the curry powder. Cook one minute. Stir in the broth or bouillion, water, potatoes, cauliflower, chickpeas, and spinach. Continue to cook for about 20 to 25 minutes until the vegetables are tender.

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