Spring Veggie & chickpea soup with cheese toasts

Spring Veggie & chickpea soup with cheese toasts

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 4

    oz sugar snap peas thinly sliced in the bias

  • 2

    carrots cut into ⅛ " rounds

  • sea salt and fresh ground pepper

  • 1

    c canned chickpeas , drained and rinsed

  • 1

    c watercress, lg stems discarded

  • ¼

    basil thinly sliced into ribbons

  • For toasts:

  • ¼

    c plus 3 T low fat cottage cheese

  • ¼

    c soft goat cheese ( 2 oz)

  • 2

    scallions, thinly sliced

  • 4

    thin slices whole wheat baguette or bread toasted

Directions

1.Make the soup: Bring veggie stock to a gentle simmer in a medium saucepan. add sugar snap peas & carrots, & simmer for 1 minute. remove from heat & season with 1 1/2 t salt & pepper.. Stir in chickpeas, watercress & basil. 2. make the toasts: stir together cheeses & scallions. Spread onto toast & sprinkle with pepper.


Nutrition

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