Chick pea & spinach soup

4 Servings

Ingredients

QuantityIngredient
1largeOnion, chopped
4Cloves of garlic, minced
1cupSkim milk
16ouncesCan chick peas, drained and rinsed
4cupsTo 5 c fresh spinach, rinsed, dried, and shredded
teaspoonCardamom
teaspoonNutmeg
1teaspoonCurry powder
Salt and pepper to taste

Directions

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.)