Vegan Butternut Squash And Chickpea Soup Recipe
Recipe By Tori Avey
Low fat, low calorie vegan soup with butternut squash, chickpeas, spinach, turmeric, cumin, cinnamon and cayenne. Kosher, middle eastern, pareve.
4.7
18 Rating -
Rate
50minstotal
10minsPrep
50m.total
10m.Prep
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Vegan Butternut Squash And Chickpea Soup Recipe
- 1 tablespoon Extra virgin olive oil
- 1/2 Large yellow onion, diced
- 3/4 pound Cubed and peeled butternut squash
- 1.75 cup Cooked chickpeas
- 1/2 teaspoon Cumin
- 1/4 teaspoon Turmeric
- 0.13 teaspoon Cinnamon
- pinch Pinch Cayenne
- As required Salt
- 1.50 cup Fresh spinach leaves
Nutrition
value
value
1363
calories per serving
37 g Fat72 g Protein171 g Carbs99 g FiberOther
Current Totals
- Fat37g
- Protein72g
- Carbs171g
- Fiber99g
MacroNutrients
- Carbs171g
- Protein72g
- Fiber99g
Fats
- Fat37g
Vitamins & Minerals
- Calcium786mg
- Iron34mg
- Vitamin A6984mcg
- Vitamin B12mg
- Vitamin B21mg
- Vitamin B38mg
- Vitamin B62mg
- Vitamin B91178mcg
- Vitamin B120mcg
- Vitamin C88mg
- Vitamin E12mg
- Copper3mcg
- Magnesium818mg
- Manganese12mg
- Phosphorus1040mg
- Selenium153mcg
- Zinc14mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Tori Avey