This low calorie, high fiber vegan soup is made with coconut oil, coconut milk, and vegetable broth. However, keep in mind that this recipe contains a high amount of saturated fat and sodium.
If you are trying to reduce your saturated fat intake, consider replacing the coconut oil and coconut milk in this recipe with olive oil and unsweetened soy milk.
If you are trying to reduce your sodium intake, consider using a low sodium vegetable broth or using only half of the vegetable broth called for and replacing the other half with water. You can also leave out the extra salt that is called for.
Minted Pea Soup with Roasted Chickpeas
Prep Time
8 min
Cook Time
10 min
Total Time
18 min
Ingredients:
Makes 4 servings
Instructions:
COOK TIP
COOK TIP:
To make your own roasted chickpeas, drain and rinse an 8 oz can of chickpeas. Season with salt, pepper, garlic powder, cumin, olive oil, and juice from one lemon. Bake at 375°F (190°C) for 40 minutes or until chickpeas are crunchy.
Nutrition Facts
Servings Per Recipe: 4| Calories | 396 |
| Total fats | 20 g |
| Saturated fat | 15.2 g |
| Trans fat | 0 g |
| Total carbohydrates | 47.4 g |
| Dietary fiber | 13.7 g |
| Added sugars | 0.8 g |
| Sodium | 998 mg |
| Protein | 14.8 g |