Spring Veggie & chickpea soup with cheese toasts
By crazycook
Rate this recipe
0/5
(0 Votes)
Ingredients
- For toasts:
- 4 oz sugar snap peas thinly sliced in the bias
- 2 carrots cut into 1/8 " rounds
- sea salt and fresh ground pepper
- 1 c canned chickpeas , drained and rinsed
- 1 c watercress, lg stems discarded
- 1/4 basil thinly sliced into ribbons
- 1/4 c plus 3 T low fat cottage cheese
- 1/4 c soft goat cheese ( 2 oz)
- 2 scallions, thinly sliced
- 4 thin slices whole wheat baguette or bread toasted
Details
Preparation
Step 1
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.
You'll also love
- Garlic-Lemon Chicken Breasts... 3/5 (1 Votes)
- PISTACHIO SMOKED SALMON SPREAD 0/5 (0 Votes)
- Salad: Grilled Peach with Balsamic... 0/5 (0 Votes)
- Black Bean and Veal Chili 0/5 (0 Votes)
- Michael Symon's White Bean and... 0/5 (0 Votes)
- Split Pea & Chickpea Soup 0/5 (0 Votes)
Review this recipe