Indian Vegetable Soup (Crock Pot) Recipe

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Ingredients:

Serving

1 medium eggplant, cut into 1/2 inch cubes (5 - 6 cups)
1 lb red potatoes , cut into 1 inch pieces (3 cups)
1 (14 1/2 oz) can diced tomatoes
1 (15 oz) can chickpeas (rinsed and drained )
1 tbsp grated ginger
1 1/2 tsp mustard seeds
1 1/2 tsp ground coriander
1 tsp curry powder
1/4 tsp pepper
4 cups vegetable broth
2 tbsp fresh cilantro stems

Directions:

Combine eggplant, potatoes, tomatoes, and chickpeas in the crock pot first, then sprinkle with spices.
Pour broth over everything.
Cook on low for 8- 10 hours (or high for 4- 5 hours).
Garnish with cilantro.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	173.62 Kcal (727 kJ)
Calories from fat	32.6 Kcal
		% Daily Value*
Total Fat	3.62g	6%
Cholesterol	1.64mg	1%
Sodium	869.2mg	36%
Potassium	639.13mg	14%
Total Carbs	32.07g	11%
Sugars	4.25g	17%
Dietary Fiber	3.43g	14%
Protein	5.41g	11%
Vitamin C	11.7mg	20%
Iron	2.7mg	15%
Calcium	38.5mg	4%

Amount Per 100 g
Calories	69.12 Kcal (289 kJ)
Calories from fat	12.98 Kcal
		% Daily Value*
Total Fat	1.44g	6%
Cholesterol	0.65mg	1%
Sodium	346.02mg	36%
Potassium	254.43mg	14%
Total Carbs	12.76g	11%
Sugars	1.69g	17%
Dietary Fiber	1.37g	14%
Protein	2.15g	11%
Vitamin C	4.7mg	20%
Iron	1.1mg	15%
Calcium	15.3mg	4%

* 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.

Tastes

salty
savory
bitter
sweet

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