Chick pea & spinach soup

Yield: 4 Servings

Measure Ingredient
1 large Onion, chopped
4 \N 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
⅛ teaspoon Cardamom
⅛ teaspoon Nutmeg
1 teaspoon Curry powder
\N \N 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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