sweetnutritionnyc
Lemon Tahini Chickpea Soup
Ingredients
- t tsp oil
- 3 large carrots peeled and cut into large chunks
- 1 large onion chopped
- 4 garlic cloves chopped
- 2 32 oz cartons of vegetable or chicken stock
- 1/2 cup rice dry
- 2 lemons
- 1/4 cup tahini
- 1/2 can chickpeas
- 5 cups spinach
- salt and pepper to taste
Instructions
- Heat oil in a large pot. Add the carrots, onions, celery and garlic. Cook until softened.
- Add the broth and bring to a boil
- Lower the heat to simmer and then add the rice. Cook for about 10-12 minutes, until rice is cooked
- Add the tahini, chickpeas, lemons and spinach. Add salt and pepper to taste. The soup is done when the spinach has finished wilting
Notes
Calories: 200
Protein: 6g
Carbs: 30g
Fiber: 4g
Fat: 6.5g
Carbohydrate exchanges: 2
| Servings |
|
Ingredients
- 1 cup kale trim off stems
- 1 cup Spinach
- 3/4 cup oatmilk
- 1 bunch fresh basil
- 1/2 tsp cinnamon
- 1 cup frozen mango
Ingredients
|
|
Instructions
- Blend all ingredients together in a blender. You can also throw in a few cubes of ice to make it extra cold!
Recipe Notes
Calories: 246kcal
Protein: 5g
Carbs: 50 net carbs
Fiber: 7g
