TOMATO CARROT AND CHICKPEA SOUPwith Coconut Milk and Cottage Cheese

This is all you need from a soup! Nutritious, colorful and crunchy!

COOKING TIME: 25 MIN

CALS 520  |  PROT  27G  |  CARBS 51.1G  | FAT 19.9G

Peel and mince shallots. Peel and dice the carrots. Heat oil in a large saucepan. Add shallots and carrots, and sauté for 3–5 minutes. Add the dry spices and cook for 1 more minute.

1 SAUTÉ

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Pour chickpeas into a colander. Rinse with cold water and drain. Add chick-peas and coconut milk to the soup. Simmer lightly, covered, for another 5 minutes. Adjust the seasoning, and add salt, if needed. Divide the soup into bowls and top with fresh coriander leaves and cottage cheese.

4 SERVE

3 PUREEThen puree the soup with a blender or a mixer until smooth.

Make two batches of the soup and go easy on the spices in the other

one. Serve the cottage cheese separately, if preferred.

TIPS FOR FUSSY EATERS

Did you know that cottage cheese is a great source of protein, B complex vita-

mins and healthy fats?

PRO TIP

Shallot

Carrot

Ground cumin

Ground coriander

Garam masala

Chickpeas

Chopped tomatoes

Honey

Water

Vegetable stock cube

Coconut milk

Fresh coriander

Cottage cheese

INGREDIENTS

1

2

3g

3g

3g

400g

400g

10g

300ml

½

100g

15g

100g

FOR 2 FOR 3

2

3

4g

4g

4g

600g

600g

15g

450ml

¾

150g

22g

150g

FOR 4

2

4

5g

5g

5g

800g

800g

20g

600ml

1

200g

30g

200g

2 SIMMERAdd honey, salt, chopped tomatoes, water, and the stock cube. Bring to a boil and simmer covered for 10 minutes.