Directions:
- Combine oil, chickpeas, garlic, onion, and corn in a large stock pot. Saute over medium high heat for 4-5 minutes.
- Add half the chicken stock and bring to a simmer. Puree the chickpea mixture in a blender, food processor or use an immersion blender if you have one.
- Once thoroughly pureed, add the remaining chicken stock and the milk along with all the seasonings. Salt to taste.
- This soup can easily be thinned with more milk to feed more people.
- After adding the milk, do not allow the soup to come to a boil or it will turn grey.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 191.03 Kcal (800 kJ) | ||
| Calories from fat | 56.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.27g | 10% | |
|---|---|---|---|
| Cholesterol | 9.54mg | 3% | |
| Sodium | 269.77mg | 11% | |
| Potassium | 392.86mg | 8% | |
| Total Carbs | 23.93g | 8% | |
| Sugars | 8.15g | 33% | |
| Dietary Fiber | 2.74g | 11% | |
| Protein | 10.02g | 20% | |
| Vitamin C | 1.4mg | 2% | |
| Iron | 1.5mg | 8% | |
| Calcium | 91.6mg | 9% | |
| Amount Per 100 g | |||
| Calories | 99.5 Kcal (417 kJ) | ||
| Calories from fat | 29.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.27g | 10% | |
|---|---|---|---|
| Cholesterol | 4.97mg | 3% | |
| Sodium | 140.52mg | 11% | |
| Potassium | 204.64mg | 8% | |
| Total Carbs | 12.47g | 8% | |
| Sugars | 4.25g | 33% | |
| Dietary Fiber | 1.43g | 11% | |
| Protein | 5.22g | 20% | |
| Vitamin C | 0.7mg | 2% | |
| Iron | 0.8mg | 8% | |
| Calcium | 47.7mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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