Tuesday, May 16, 2006
Point Count - Curried Potato, Spinach, and Garbanzo Bean Soup
From epicurious.com.
CURRIED POTATO, SPINACH AND GARBANZO BEAN SOUP
1 15 1/2-ounce can garbanzo beans (chickpeas), drained - 3 pt.
2 tablespoons olive oil - 4 pt.
1 cup coarsely chopped onion - 0 pt.
2 1/2 teaspoons curry powder - 0 pt.
1/2 pound small red-skinned potatoes, cut into 1/2-inch cubes - 6 pt.
1 14 1/2-ounce can vegetable broth - 0 pt.
1/2 cup canned unsweetened coconut milk - 7 pt.
1 cup (packed) baby spinach leaves (about 1 1/2 ounces) - 0 pt.
Transfer 1/3 cup garbanzo beans to small plate. Using fork, mash beans to paste.
Heat oil in heavy medium saucepan over medium-high heat. Add onion and sauté until beginning to brown, about 6 minutes. Add curry powder; stir 10 seconds. Add potatoes and stir to coat. Add broth, coconut milk, whole garbanzo beans and mashed garbanzo beans. Bring soup to boil. Reduce heat to medium-low and simmer uncovered until potatoes are tender, about 18 minutes. Add spinach; stir until spinach wilts, about 2 minutes. Season with salt and pepper.
20 points total, + rice for serving. Makes 6 servings.
CURRIED POTATO, SPINACH AND GARBANZO BEAN SOUP
1 15 1/2-ounce can garbanzo beans (chickpeas), drained - 3 pt.
2 tablespoons olive oil - 4 pt.
1 cup coarsely chopped onion - 0 pt.
2 1/2 teaspoons curry powder - 0 pt.
1/2 pound small red-skinned potatoes, cut into 1/2-inch cubes - 6 pt.
1 14 1/2-ounce can vegetable broth - 0 pt.
1/2 cup canned unsweetened coconut milk - 7 pt.
1 cup (packed) baby spinach leaves (about 1 1/2 ounces) - 0 pt.
Transfer 1/3 cup garbanzo beans to small plate. Using fork, mash beans to paste.
Heat oil in heavy medium saucepan over medium-high heat. Add onion and sauté until beginning to brown, about 6 minutes. Add curry powder; stir 10 seconds. Add potatoes and stir to coat. Add broth, coconut milk, whole garbanzo beans and mashed garbanzo beans. Bring soup to boil. Reduce heat to medium-low and simmer uncovered until potatoes are tender, about 18 minutes. Add spinach; stir until spinach wilts, about 2 minutes. Season with salt and pepper.
20 points total, + rice for serving. Makes 6 servings.
