Requesting all your healthy soup recipes!

Bumping this in hopes of seeing some good responses:)

Here's one my husband makes. Based on the Sacred Heart Soup diet...but it's VERY tasty, makes a ton, and very low in calories! You can add/subtract any veggies you want..

Sacred Heart Beef Vegetable
Soup (Slightly Modified)

Ingredients:

• 1 Box of beef Swanson Stock
• 3 Tablespoon Beef soup base (Heaped)
• 1 Packet KNORR Veggie soup/Dip packet (4 cups Water as per its instructions)
• 1Lb chopped carrots
• 2 Medium (1 Large) Onion Chopped
• 2 Cups of Celery Chopped
• 8 oz slice mushroom
• 2 cans Stewed Tomatoes or Diced
• Bag of Frozen Green Beans 8 oz.


PREPERATION:

In a 6 qt. slow cooker, pour the beef stock, add the beef base and KNORR veggie soup packet + the 4 cups of water. Stir to dissolve the beef base and soup packet.

Start heating on high as soon as you add the liquid into the slow cooker.

Add the carrots, celery and onions and cook for 4 hours on high.

After 4 hours, add the slice mushrooms, tomatoes and the green beans. Lower the temperature to warm and let cook for another 4 hours minimum. (We cook it over night in low)

Check the broth for flavor. Adjust to taste

This is where you can add a pinch of salt, teaspoon of pepper and a teaspoon of Granulated garlic. These are at the sole discretion of the of the soup artist.

Feel free to add any other veggies you desire.

FYI: A couple of dashes TABASCO in the individual bowl taste great!

Edited to add nutritional info (we figured this makes about 24 cups of soup). For a 1 cup serving:

Calories: 35

Carbs: 7

Fat: 0

Protein: 2

Sodium: 338

I have a family size crock pot which i love and im on the hunt for some soup ideas, give me whatever ya got, the colder weathers coming, i need to get prepared!

my 12 year old made this for us the other day... I have a broken foot and trying to get kids to help out I talked him through it

I guess I am saying that the recipe is mine... but it was easy enough that a 12 year old could cook it...



Bird's Eye - Oriental Stir-Fry Vegetables W Sauce Pouches,
Safeway - Flake Style Crab Flavored Seafood, 1 container (2 1/2 cups ea.)
Apple Fruit - Red Delicious Apple, 1 apple
Onions - Raw, 2 cup, chopped
Swanson's Cooking Stock 33% Less Sodium, Chicken - Chicken Broth, 4 container (4 cups ea.)

Total: 1724 Per Serving: 431 (4 GIANT SERVINGS)


chopped onions... used 1/2 red 1/2 white... sauteed... (in butter... but only used like 3T and forgot to include it in ingredients...) when done added chopped crab meat... sauteed a bit... then added the apple... peeled and chopped... let it all simmer and settle... then added frozen veggies and stock... the sauce pouch from the veggies was enough seasoning for me... the kids wanted a little salt added to theirs... but they like adding a dash of salt to everything... I never add...




also... I should add... I use my crock for so much more than soup... we RARELY eat soup... but in the winter I can use my crock 3-4 times a week

To start with: These are all recipies that I have got from MFPers. I have saved them and are sharing again. I have made some and so far, they are all hits. I get no credit for these - again, I have gotten them over the last year from this site:

Greek style lemon chicken rice soup
12 cups no salt added chicken broth (campbell's)
6 skinless Chicken drumsticks frozen (it was what I had available. Can use 3 whole chicken breasts too)
1/2 cup lemon juice
1 cup rice (uncooked) (any rice will do. I used jasmine rice)
10 cloves garlic
1/4 cup Corn flour or any other flour (for thickening)
a handful of fresh dill for seasoning
sprig of rosemary for seasoning
salt pepper

Add the broth, chicken, lemon juice, garlic, dill,salt and rosemary to the crockpot. Leave on high for 3 hours (after about an hour, remove and discard the rosemary to avoid over seasoning). After 3 hours, if you use drumsticks like I did, take the chicken out and separate bone from meat, shred the meat with a fork and throw it back into the crockpot. Add the rice. Leave it on high for 35 minutes and switch it off. Even if the rice is slightly undercooked, its alright. It will cook because the crockpot contents are still very hot. Make a smooth and slightly watery paste with the corn flour and add to the crockpot while constantly stirring. Sprinkle some pepper and adjust salt if needed.
Makes about 13 servings of 1 cup each
1 cup = 118 calories


Beef stew

1 lb. stew meat
2 potatoes
4 carrots
1 onion
1 lg can diced tomatoes
salt, pepper, garlic

layer the ingredients and cook on low for 6 - 8 hours.



Baked Potato Soup

The Ingredients.

--5 lbs potatoes, peeled and diced in 1 to 2-inch chunks
--1 teeny onion, diced
--4 cloves garlic, minced
--1 teaspoon seasoned salt
--1/2 teaspoon black pepper
--1/2 teaspoon red pepper
--2 quarts chicken broth
--2 (8-ounce) packages cream cheese, to add at the end
--crumbled bacon and green onion or chives as garnish (optional)



The Directions.

Use a 6 quart or larger slow cooker. Peel and dice the potatoes, and put them into the stoneware. Add onion and garlic. Sprinkle in the seasonings, and pour in the broth. Cover and cook on low for 8 hours, or on high for 4. The potatoes should be fork-tender. You can use a potato masher to mash the potatoes in the soup, or a hand-held immersible blender. I suppose you can also leave the potatoes in chunks, if you really wanted, but I wanted a smooth soup.

After smashing the potatoes, crumble in both packages of cream cheese, and put the lid back on. Cook on high for about 30 minutes, or until the cream cheese is completely dissolved. Stir a few times during the 30 minutes.

Garnish with crumbled bacon, green onion or chives, and I'd assume cheddar cheese would be just delightful.



Buffalo Wing Soup
The Ingredients.
--2 cups cooked and cubed chicken
--1/2 yellow onion, chopped
--3 stalks celery, chopped
--1/4 cup unsalted butter
--1/4 cup flour (I used rice flour)
--2 cups fat free milk (no higher content than 2%, or it will curdle)
--3/4 cup chicken broth
--4 oz Velveeta
--1/2 cup hot wing sauce
--1/2 tsp celery salt
--1/2 tsp garlic salt

The Directions.

A 4 to 6 quart crockpot will work well for this soup.

Make a roux with the flour and butter. I usually use the stove top, but tried the microwave yesterday---it worked great. In a bowl, melt the butter on high for 45 seconds, then whisk in the flour. Set aside.

Chop up the onion and celery, and dump it into your crockpot. Add the cooked and cubed chicken. Pour in the chicken broth and milk. Add Velveeta. Add the salt (note: this is saltier than I am used to. If you are on a lower sodium diet, omit the salt all together. The cheese and the broth are pretty salty on their own. You can always season to taste after cooking.)

Stir in the flour and butter mixture. Add hot sauce.

Cover and cook on low for 6-8 hours, or on high for 3-4. The soup is done when the celery and onion reach desired tenderness and the flavors have melded.




Tomato Soup
The Ingredients.

--3 lbs of vine-ripened tomatoes
--1 med onion, chopped
--2 cups tomato juice
--1 cup cooking sherry
--3 T granulated white sugar
--1 gluten-free chicken boullion cube
--2 T chopped fresh basil

to add later:
--2 cups heavy cream
--salt and pepper to taste

optional:
sour cream and/or Parmesan cheese for garnish

The Directions.
Use a 5-6 quart crockpot for this soup.

Wash all of your tomatoes, and cut them in quarters. Nope, we're not going to peel the tomatoes, yay! To save your counter top from tomato gook, put your cutting board on a cookie sheet with sides. The juice will then stay inside the cookie sheet.

Put all the tomatoes in your crockpot.

Chop up the onion, and add it. Cover with the tomato juice and sherry, and drop in the boullion cube. Stir in the sugar and chopped basil.
Cover and cook on low for 6-8 hours.

If you'd like your soup to have chunks, go ahead and stir in the cream. If you'd prefer a chunk-free soup, CAREFULLY use an immersible blender to soupify, or blend in small batches in a traditional blender. Then stir in the heavy cream.



Chicken Tortilla Soup
The Ingredients:

--3 cups of chicken broth (homemade or packaged)
--1 1/2 cups cooked chicken (I had leftover chicken in the freezer)
--1/2 onion
--1 cup frozen roasted corn
--2 green onions
--28 oz can of tomatoes and juice
--1 cup chopped up vegetables that you have on hand (celery and carrots in my case, plus I had the end of the roasted vegetables I froze)
--4 cloves of garlic ( I am STILL out of fresh garlic)
--1/4 t crushed red pepper flakes
--1/2 t cayenne pepper
--1 t cumin
--salt to taste (especially if using a no-salt broth like I was)


optional garnish:

--tortilla chips
--parmesan cheese
--sour cream

The Directions:


--dice all veggies into fine chunks
--dump everything into the crockpot

--it's okay if you have frozen stuff. My broth, vegetables and chicken were all frozen.

--totally okay to assemble the night before.


--cook on low for 8-10 hours, or high for 6 or so.

before serving, add whatever garnish you choose. We were out of tortilla chips, so I used a bit of parmesan and fat free sour cream.



Turkey Stew
The Ingredients.
serves 8

There are two parts, here. The first part is to make broth with your leftover turkey carcass. If you don't have a carcass on hand, and would still like to make this soup, jump to the next step and use 8 cups of chicken broth and 2-3 cups chopped turkey.

for broth:
use a 6 quart slow cooker.

turkey carcass, or rib cage bone-sets from 2 turkey breasts
9 cups of water
2 tablespoons granulated chicken bouillon (read label carefully for msg and gluten, I used the Herb Ox brand)
2 tablespoons balsamic vinegar (this takes the meat flavor out of the bones, and creates a beautiful color and flavor)
1 large onion, finely diced OR 1 tablespoon dried onion flakes

cook on low overnight, or for about 8 hours. Unplug, and remove stoneware from cooking element. Uncover and let cool. When cool enough to "go fishing," remove all bones from broth, leaving meat inside the pot.

note: if your slow cooker releases a bunch of steam and condensation while cooking, put a layer of foil or parchment paper down over the top, then put the lid on so you don't lose your cooking liquid.

for stew, add the following:

2 cups peeled and diced sweet potato
1 (28-ounce) can diced or stewed Italian style tomatoes
1 teaspoon oregano
1 teaspoon coriander
1 tablespoon chile powder
1 (15-ounce) can corn, and juice
4 cloves chopped garlic OR 1 teaspoon dried garlic powder

The Directions.

Combine all ingredients in a 6 quart slow cooker and cook on low for 6-7 hours, or until sweet potatoes have reached desired tenderness and flavors have melded.


Crab and Corn Soup
The Ingredients.
serves 6

1 quart chicken broth (4 cups!)
1 tablespoon butter
1 cup finely chopped onion, or 1 tablespoon dried minced onion flakes
1 (32-ounce) package of frozen corn
2 garlic cloves, chopped
1 teaspoon kosher salt
1/2 teaspoon cayenne pepper
1 (6-ounce) can lump crabmeat, drained and picked through (don't use Krab. it's not gluten free, and it's weird)
1 cup half and half or heavy cream (to add later)
1 avocado, sliced (to add later)


The Directions.

Use a 4-quart slow cooker. Pour the broth into your crockpot, and add butter and onion. Stir in frozen corn, garlic, butter, cayenne, and the crabmeat (make sure you pick through canned crab---shells often occur!) Cover and cook on low for 8 hours, high for 4 hours, or until the onion is cooked through and translucent. If you'd like a thicker broth, pulse a few times with an immersible blender, or scoop out a cup or so and blend in a traditional stand blender, then stir it back in (carefully!).
Add half and half or cream. Stir well, and ladle into bowls or bread bowls, and garnish with avocado slices.
Chicken and Dumplings Soup
The Ingredients.
--3 pounds boneless, skinless chicken (I used frozen thighs)
--1 yellow onion, chopped
--1 cup mushrooms, chopped (I used baby portabellas)
--16 ounces frozen vegetables

--2 cans cream-of-something soup, or combine in a saucepan:
4 T butter
6 T flour (I used Pamela's baking mix)
1 cup milk (I used soy)
1 cup chicken broth
1/2 tsp salt
1/4 tsp black pepper
1 tsp poultry seasoning
--1 can refrigerated biscuits, or one batch drop biscuits (I used Pamela's Baking Mix, and used the drop-biscuit recipe listed on the back of the bag)

The Directions.

I used a 6.5 quart crockpot. Anything 4 quarts and up will work. Put the chicken and vegetables into the bottom of the crockpot. Add the cream-of soups, or your homemade substitute. Cover and cook on low for 6-8 hours, or on high for 4-5. I cooked ours on high for 4 hours, and on low for another two. An hour before serving, shred chicken with two large forks, and drop in the biscuit dough.

Cover and cook on high for another hour. The bisquits are done when you can insert a knife and it comes out clean. They will be spongey and will brown a bit on the sides and top.

Serve in bowls, with a biscuit or two per person.

I made a carrot soup this week that's really quite tasty. I found the recipe online (although I can't for the life of me remember where), but here it is anyway:

450g carrots
1 medium onion (mine was 80g)
1 medium sized potato (mine was 150g)
A handful of coriander (fresh) (I put in 20g)
1 chicken stock cube (or you could use fresh stock if you have it/vegetable stock) mixed with enough water to cover the veg
1 knob of butter to fry with- could use a 1 calorie spray if you have it

Fry the onions for a few minutes (until soft and caramelized) then add the potato and coriander- fry it all together for another minute, then add the carrots and stock. Bring to the boil and simmer for twenty minutes (or until your carrots are soft). Then, blitz it with a blender/stick it in a blender and serve.

Mine came out at just over 100 calories a serving, and I got five servings out of one batch of soup. You could also quite happily add things to it, I had mine today with a cheese scone, but you could always add a bit of chicken/some other chunky vegetables to bulk it out if you like. I'm going to add lentils to mine next week. Enjoy!

YUM

Also, whilst I'm here. Whenever anyone makes tomato soup you really should try roasting the tomatoes (in their skin) in the oven first- just for twenty minutes, without any oil. It makes the tomatoes caramelized and yummy- it also makes it easier to get the tomato skin off if you're not throwing that into the mix.

It really does make a huge difference. I like roasting my tomatoes with garlic before popping them into my soup mix.

Bump for later.

Thanks !

Bump

Bump for later. Thanks!

Ok - Here are some more that I got from various Web Sites or MFP:

Crock Pot Cabbage Soup
Nutrition Info
• Calories: 66.1
• Fat: 0.7g
• Carbohydrates: 12.7g
• Protein: 3.9g
Ingredients
1 can of Chicken Broth
1/2 head of Cabbage - chopped
3 large carrots - chopped
8 stalks of celery
1 onion chopped
1 cup of green peppers chopped (approx 2 large)
1 can chopped tomatoes
1 can of sliced mushrooms
1 pkg of lipton onion soup mix
12 oz can of v-8 juice
Directions
Chop all veggies into bite size pieces. Drain and rinse canned mushrooms. Add all ingredients in a large crock pot - cook on high for two hours and then on low for 3 hours. Very filling. Makes 10 servings of 1 cups. very low calorie. Number of Servings: 10

Crock Pot Potato Cheese Soup
Nutrition Info
• Calories: 216.9
• Fat: 0.5g
• Carbohydrates: 39.6g
• Protein: 14.3g
Ingredients
4 large potatoes, cubed (Most people peel them first... I like the peel on)
1 onion, chopped
2 stalks of celery, chopped
1 carrot, shredded
2 tbsp fresh, chopped parsley
1/4 to 1 tsp paprika (add to taste)
4 cups water + 4 tsp chicken bouillon OR 4 cups vegetarian broth
1 cup nonfat milk
2 tbsp flour or corn starch
2 cups Kraft free shredded cheddar
Directions
Combine everything in the crock pot EXCEPT the milk, flour, and cheese. Cook on low 6-8 hours, or vegetables are tender. Turn crock pot to high heat. In a bowl mix together the flour and milk, then add to pot. Stir well and cook for 20 more minutes. Mix in shredded cheese before serving.

Number of Servings: 8


Potato and Ham Crock Pot Soup
Nutrition Info
• Calories: 151.7
• Fat: 5.3g
• Carbohydrates: 19.5g
• Protein: 6.9g
Ingredients
7 c. diced potatoes (about 4 medium)
1 c. diced onion (about 1 medium)
1 large carrot, chopped
2 c. ham, diced
5. c. hot water
1 Knorr Chicken Bullion cube (extra large size that makes 1 quart broth or 4 small cubes that make 1 cup each)
1 c. 2% milk
1/2 c. sour cream
Salt and Pepper to taste
Directions
Add diced potatoes, onion, carrot, and ham to a crock pot. Dissolve chicken bullion in 5 cups hot water, then add this to the crock pot also. Cook on low 7 hours, or high 3 hours. Then add milk and sour cream. Stir and cook an additional 15 minutes. Add salt and pepper to taste. Makes twelve 1-cup servings.

If you'd like a thicker soup, just before adding milk and sour cream, remove 2-3 cups of the potatoes and mash, then return the mashed mixture to the crock pot.

You may also reduce the fat and calories by using reduced fat or fat free sour cream, but I can't get those items in this country, so I used the regular fat version to calculate.

Number of Servings: 12


Crock Pot Potato Chowder
Nutrition Info
• Calories: 133.7
• Fat: 1.5g
• Carbohydrates: 22.8g
• Protein: 7.2g
Ingredients
8 cups diced potatoes
1/3 cup onion, chopped
3 (14 oz) cans of low sodium chicken broth
1 can cream of chicken soup, fat free
1 (8 oz) pkg of fat free cream cheese, cubed
6 tbsp Oscar Mayer Real Bacon Bits
Chives (optional, not included in my recipe)
Directions
Combine first four ingredients in crock pot.
Cover and cook on low 8 hours or until potatoes are tender.
Add cream cheese and blend.
Top with bacon before serving.

Number of Servings: 12


Crock pot Split Pea Soup
Nutrition Info
• Calories: 198.9
• Fat: 4.7g
• Carbohydrates: 21.3g
• Protein: 18.2g
Ingredients
1 (16 oz.) pkg. dried green split peas, rinsed
2 cups diced ham (I buy the low fat kind)
3 carrots, peeled & chopped
1 med. onion, chopped
2 stalks of celery plus leaves, chopped
1 or 2 cloves of garlic, minced
1 bay leaf
2 Tbsp parsley
1 tbsp. seasoned salt (or to taste)
1/2 tsp. fresh pepper
1 1/2 qts. hot water
Directions
Layer ingredients in order, pour water over top. DO NOT STIR.

Place on high for 4 to 5 hours, or low for 8 to 10 hours.

Makes 6 servings.

Number of Servings: 6


Turkey Soup in Crock Pot (from Haze)
Nutrition Info
• Calories: 96.9
• Fat: 3.9g
• Carbohydrates: 6.9g
• Protein: 8.4g
Ingredients
1 TBSP Olive Oil
1 large chopped onion
Aprox 10 oz mushrooms
1 large zucchini
1 pound 93% lean Ground Turkey
3 cans of diced tomatoes (14 oz)
2 stalks of chopped celery
10 oz bag of frozen mixed veggies
Water
3 TBSP Chicken Base
1/2 tsp garlic powder
salt and pepper to taste
Directions
1. In a saute pan saute onions, mushrooms and zuchini for a few minutes.
2. Add Ground turkey and cook on medium, until browned.
3. Pour into crock pot and add all remaining ingredients. Fill to top with water, and cover cooking on high for 4 hours, or on low from 6 to 8 hours.
Makes aprox 14 cup servings. Freezes well. Susbstitute veggies as you like.
3.5 pt for 2 cup serving

Number of Servings: 14


Becky's Cabbage and Potato Crock Pot Soup
Nutrition Info
• Calories: 82.5
• Fat: 0.7g
• Carbohydrates: 16.6g
• Protein: 4.1g
Ingredients
Small head of cabbage, chopped
med-large red onion chopped
3 small potato's diced
3 slices of turkey bacon un-cooked
3 cloves fresh garlic
1 can Chicken Broth
1 can Beef Broth
Pepper to taste
Directions
put all ingredients into crock pot.......cover with water. cook on low heat until cabbage and potato's are tender.

Great source of Fiber and Potassium although high in Sodium, it is low in carbs, and calories.

Number of Servings: 12



Crock Pot Navy Bean soup
Nutrition Info
• Calories: 219.5
• Fat: 3.1g
• Carbohydrates: 43.0g
• Protein: 6.2g
Ingredients
navy beans, bacon, molasses, brown sugar
Directions
Place beans in boiling water (enough to cover) and simmer 10 minutes. Place beans, cooked backon and water in crock pot. Cook on low for about 12 hours. Drain beans and reserve liquid. Combine beans with remaining ingredients and enough reserved liquid to cover beans. Cook on low for another 5 hours. Serves 8.

Number of Servings: 8




Crock Pot Split Pea Soup
Nutrition Info
• Calories: 83.5
• Fat: 0.4g
• Carbohydrates: 18.7g
• Protein: 3.3g
Ingredients
1 bag (16 oz.) Split Peas (HEB brand is good.)
4 Medium Carrots, sliced ~1/2 " thick
1 Medium Onion, chopped
1 Garlic Clove, diced
1/2 Tsp. Basil, dried
1 Tsp. Thyme, dried
3 Tsp. Chicken Flavored Soup Base (Orrington Farms is good.)
4 Cups Water
Directions
Easy! Place peas, sliced carrots, chopped onions, diced garlic, basil, thyme, water and soup base in your crock pot.

You can cook it for 4 hours on high or 6 hours on low. You may need to add water as the soup thickens. Stir on occasion, (every hour-ish). Enjoy.

Number of Servings: 6


Crock Pot Chicken Soup
Nutrition Info
• Calories: 263.8
• Fat: 2.9g
• Carbohydrates: 13.6g
• Protein: 43.3g
Ingredients
3 Chicken Breast
1 Box of Swason Chicken Broth (99%fat free)
3 Broccoli Spears
1 Cup Brown Rice
Basil
Garlic Powder
Black Pepper
Oregano

Directions
Cut 3 breats into cube sizes (or your preference)
Throw the chicken into the pot
Pour the container of chicken broth into the crock pot
Pour Rice
Cut up broccoli spears and toss them in
Add spices according to your taste

Number of Servings: 4



Crock Pot Chicken Noodle Soup
Nutrition Info
• Calories: 230.9
• Fat: 2.4g
• Carbohydrates: 19.6g
• Protein: 30.6g
Ingredients
1 Boneless Skinless Chicken Breast (sliced into strips)
1 cup Celery diced
1/4 Medium Onion sliced
1 cup Egg Noodles uncooked
2 Chicken Bouillon Cubes
4 cups Water
1 tsp Salt
1tsp Pepper
Directions
Place all ingredients except for noodles in Crock Pot or other slow cooker on low temp for 5 hours. Before last 30 minutes of cooking add noodles. Enjoy!

Makes 2 servings.

Number of Servings: 2



Crock-Pot Wild Rice & Mushroom Soup
Nutrition Info
• Calories: 103.1
• Fat: 3.1g
• Carbohydrates: 9.9g
• Protein: 8.9g
Ingredients
* Wild Rice, 1.5 cup
* Chicken Breast, no skin, 12 ounces
* Chicken Broth, 32 fl oz
* Milk, 2%, 2 cup
* Cream of Mushroom Soup, 1 can (10.75 oz)
* Onions, raw, 2 medium (2-1/2" dia)
* Garlic, .33 cup
* Peas, canned, 1 can (303 x 406)
* 2 tbsp. Chicken seasoning
* White Pepper to taste
Directions
I make this in a 5-quart Crock-Pot.

Mix the milk and the cream of mushroom soup together in the Crock-Pot. Add the rest of the ingredients and cook on high for 4 - 4 1/2 hours. Break the chicken into bite size pieces.

Number of Servings: 20

This is my favourite. It's filling, healthy and warming.

Lentil, chick pea and chilli soup.

Recipe is here: http://www.bbcgoodfood.com/recipes/333614/red-lentil-chickpea-and-chilli-soup

222 cals per bowl. Enjoy.

2 tsp cumin seeds
large pinch chilli flakes
1 tbsp olive oil
1 red onion , chopped
140g red split lentils
850ml vegetable stock or water
400g can tomatoes , whole or chopped
200g carton chickpeas or ½ a can, rinsed and drained (freeze leftovers)
small bunch coriander , roughly chopped (save a few leaves, to serve)
4 tbsp 0% Greek yogurt , to serve

1. Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 min, or until they start to jump around the pan and release their aromas. Add the oil and onion, and cook for 5 mins. Stir in the lentils, stock and tomatoes, then bring to the boil. Simmer for 15 mins until the lentils have softened.

2. Whizz the soup with a stick blender or in a food processor until it is a rough purée, pour back into the pan and add the chickpeas. Heat gently, season well and stir in the coriander. Finish with a dollop of yogurt and coriander leaves.

Per serving
222 kcalories, protein 13g, carbohydrate 33g, fat 5 g, saturated fat 0g, fibre 6g, sugar 6g, salt 0.87 g

yum

check out ringaroundtherosies.net or crockingirls.com