Ready in about: 40 minutes | Serves 6
Soup prepared according to this recipe is very nourishing, despite the fact that without meat. Broccoli, chickpea, corn fill the soup with flavor and give the necessary richness. Lunch may well consist only of this dish.
Ingredients
4 oz Chickpea
4 oz Broccoli
4 oz Carrot
1 Onion
1 Corn, cup
1/4 Celery, root
Salt, to taste
Mayo or Sour cream
2 tbsp Olive oil
3-pint Water
Directions
Soak the chickpeas in the evening, for 8 hours. When we start to make soup, we send the chickpeas to the pan first. Onions and celery cut into small cubes, and when the water boils, half of them are sent to a saucepan with water, in which we cook the soup, the rest in a frying pan with heated vegetable oil.
Grate carrots on a coarse grater. Half of the carrots put in a saucepan, the rest in the pan. Add whole pepper to the pan. Add vegetable oil to the pan, break broccoli into inflorescences (you can cut the inflorescences into four parts) and send them to the pan. Finely cut the greens.
Mix everything in the pan, fry almost until cooked. In the boiling vegetable broth add the contents of the pan, salt, pepper, add bay leaf and corn. Bring to a boil and turn off. Let it brew for about 15 minutes. Done! Add sour cream or mayonnaise, as you like!
Nutritional info per serving:
Calories: 41. Fat: 7 g. Protein: 3 g. Carbs: 2 g.