Potato, chickpea and spinach soup

Potato, chickpea and spinach soup

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¡Hola! Explore your tastebuds with this delicious Spanish-inspired dish.

The ingredient of Potato, chickpea and spinach soup

  1. 1 tablespoon olive oil
  2. 1 large onion, diced
  3. 1 red capsicum, diced
  4. 2 med potatoes, peeled and diced
  5. 400g can chickpeas, drained
  6. 1L Campbells Real Soup Base - Spanish
  7. 2 cups baby spinach

The instruction how to make Potato, chickpea and spinach soup

  1. Heat oil in a large saucepan, add onion and capsicum. Cook for 3-4 minutes.
  2. Add potatoes, chickpeas and Campbells Real Soup Base, bring to the boil, reduce heat to a simmer, cover and cook for 15-20 minutes or until potatoes are tender.
  3. Stir though spinach. Remove 2 cups of the soup mixture and blend or puree, return to remaining soup in saucepan.
  4. Ladle soup into bowls.

Nutritions of Potato, chickpea and spinach soup

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calories: https://schema.org
calories: NutritionInformation

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