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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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A very flavorful vegetarian soup that is kicked up with a hint of curry and lemon zest! Ingredients:
1 medium onion, chopped |
4 garlic cloves, minced |
2 small zucchini, halved lengthwise and cut into 1/4-inch slices |
1 tablespoon cooking oil |
3 tablespoons mild curry paste |
1 (28 ounce) can diced tomatoes |
3 cups vegetable broth (or more if you prefer) |
3 tablespoons tomato paste |
1 teaspoon granulated sugar |
1 (19 ounce) can canned chick-peas, drained and rinsed (garbanzo beans) |
3 cups fresh spinach leaves, stems removed |
1/2 teaspoon salt (to taste) |
1 teaspoon lemon zest |
Directions:
1. Saute Onion, Garlic & zucchini in cooking oil in large pot or dutch oven until onion is soft.
2. Add curry paste, heat & stir for about one minute.
3. Add next four ingredients, bring to boil on medium-high.
4. Add chick peas, spinach and salt, heat & stir for about three minutes until heated through.
5. Add lemon zest.and stir.
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