|1 large||Onion, chopped|
|4||Cloves of garlic, minced|
|1 cup||Skim milk|
|16 ounces||Can chick peas, drained and rinsed|
|4 cups||To 5 c fresh spinach, rinsed, dried, and shredded|
|1 teaspoon||Curry powder|
|Salt and pepper to taste|
Saute the onion and garlic over low heat, covered, until the onion is translucent.
Add the milk and raise heat to medium, and cook until a boil is just reached, stirring constantly. Add the chick peas, spinach, and spices, and continue to cook and stir. When spinach is completely wilted, remove a cup and a half of the soup to a blender and puree.
Return the puree to the soup, stir well, and serve hot. Makes 4 servings.
And the calorie total on this one was 174, and only 1⅗ g fat. (The sherbet, by the way, was 130 calories and 2 g fat, so we were very pleased with ourselves.)
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