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Light Soup With Zucchini And Chickpeas
Light soup with zucchini and chickpeas
Light soup with zucchini and chickpeas
How to cook Light Soup with Zucchini and Chickpeas
Cut the zucchini into large cubes, finely chop the cabbage.
Grate the carrots and cut the potatoes into large cubes.
Cut the tomato into cubes.
Heat oil and spices in a heavy-bottomed saucepan for a minute.
Put the tomato and carrot, sauté for 3-5 minutes.
Add cabbage, potatoes and a little water, simmer for 5 minutes.
Add zucchini and boiled chickpeas to the vegetables, simmer for another 5 minutes.
Pour the remaining water into a saucepan and add the tomato paste.
Cook over medium heat for 10 minutes, add salt to the finished dish.
The soup is light and rich, if you want to reduce the calorie content, you can remove the potatoes from the soup and add more zucchini. Suitable for a vegetarian table and fasting people.
Enjoy your meal! Recipe author: Ellen86 Ingredients for Light Soup with Zucchini and Chickpeas:
Zucchini - 1 pc.
Carrots - 1 pc.
Cabbage - 300 gr.
Potatoes - 5 pcs.
Tomato - 1 pc.
Boiled chickpeas - 200 gr.
Tomato paste - 2 tablespoons
Spices (to taste) - 1 tbsp.
Salt (to taste) - 1 tablespoon
Water - 2 liters.
Sunflower oil - 2 tablespoons
Nutritional value of the dish "Light soup with zucchini and chickpeas" (per 100 grams):
Easy soup with zucchini and chickpeas - a step by step recipe with a photo
IngredientsStep 1. Cut the courgette into large cubesStep 2. Finely chop the cabbageStep 3. Grate the carrots on a coarse graterStep 4. Cut the potatoes into large cubesStep 5. Cut the tomato into cubesStep 6. In a saucepan with a thick bottom, heat the oil and spices for a minuteStep 7. Put the tomato and carrot, sauté for 3-5 minutesStep 8. Add cabbage, potatoes and some water. Simmer for 5 minutesStep 9. Add zucchini and boiled chickpeas to the vegetables, simmer for another 5 minutesStep 10. Pour the remaining water into a saucepan and add the tomato paste. BoilReady dish: light soup with zucchini and chickpeas
Components and calorie content of the recipe "Light soup with zucchini and chickpeas"
(calorie and bju data are calculated approximately, excluding boiling and frying)
Product
Measure
Weight, gr
Bel, gr
Fat, gr
Angle, gr
Cal, kcal
Zucchini
squash
1 PC
1000
6
3
46
240
Carrot
carrot
1 PC
75
0.98
0.08
5.18
24
White cabbage
White cabbage
300 g
300
5.4
0.3
14.1
81
Potatoes
potatoes
5 pieces
500
ten
2
80.5
380
Tomato (tomato)
tomato (tomato)
1 PC
95
1.05
0.19
3.52
nineteen
Boiled chickpeas
boiled chickpeas
200 g
200
16.6
3.8
38.6
254
Tomato paste
tomato paste
2 tbsp
60
1.5
0.18
10.02
48
Seasoning universal
seasoning universal
1 tbsp
12
0.94
0.08
1.54
10.68
Salt
salt
1 tbsp
thirty
0
0
0
0
Water
water
2 l
2000
0
0
0
0
Sunflower oil
sunflower oil
2 tbsp
20
0
19.98
0
180
Total
4292
42.5
29.6
199.5
1236.7
1 serving
429
4.2
3
19.9
123.7
100g
one hundred
1
0.7
4.6
28.8
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