Soup Recipe for Meatless Monday

Posted on 17-02-2014 , by: Nancy Clark , in , 0 Comments

If you are like me, you are tired of winter, tired of the same ol’ foods, and ready for some new adventures. The following recipe from the new Fifth Edition of my Sports Nutrition Guidebook will add a burst of new flavors and tasty nutrition to your menu.

Peanut Butter Soup with Curry & Chick Peas

Unlike many soups that you need to cook for hours, you can toss together this soup with ingredients you likely have on hand and eat it in minutes. While the ingredients may seem like a strange combination, the soup is amazingly tasty! For a heartier soup, cook chicken in with the broth, or add leftover diced chicken or tofu. You can also add rice (or replace the chick peas with rice).

I adapted this recipe from Cheryl Harris RD, who has many other gluten-free recipes on her website

2 14-ounce cans broth, chicken or vegetable
1 14-ounce can diced tomatoes, with juice
1/2 cup peanut butter or another nut butter
1 tablespoon curry powder
1 10-ounce box frozen spinach (thawed in the microwave) or 1 pound chopped kale or collards
1 15-ounce can garbanzo beans, drained

Optional: ½ tsp ginger (or 1 teaspoon fresh minced ginger), squeeze of lemon

1. In a large pot, combine the broth, tomatoes, peanut butter, curry powder (and ginger). Bring to a boil and if you are patient, simmer it for a few minutes for the flavors to meld

2.  Add drained garbanzo beans and spinach (or greens of your choice) and simmer until the greens are cooked.

Yield: 4 Servings Total calories: 1,300     325 Calories per serving

26 g Carbohydrate   14 g Protein  18 g Fat


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