Inspired by a Spanish egg drop soup recipe I saw a few years ago. Makes 3 portions.
16 g light butter
260 g chopped onion
266 g sliced carrots
32 g pressed garlic
11 g (1 tbsp) strong smoked paprika poweder
200 ml white wine
56 g chicken stock gelatin cubes (not sure what to call them in English)
750 ml water
283 g chopped zucchini
354 g canned chickpeas (drained, I removed the skins from mine – weight is post skin-removal)
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Melt butter in a pot, add onions and fry a couple of minutes. Add carrots and fry a couple of more minutes. Add garlic and paprika powder and fry a few minutes more.
Add wine, gelatin cubes and water and bring to a low boil. Boil for a few minutes before adding zucchini. Boil for 5-10 minutes. Add chickpeas and warm until they’re at teh softness you prefer – usually not very long.
Calorie count can vary depending on your local ingredients but this is what it was for me. I couldn’t find a calorie count for the smoked paprika powder so I used the oner for regular paprika powder. I don’t think it makes a huge difference though – probably. Because the smoked paprika powder ended up being a little strong I added a dollop of light creme fraiche to it. Feel free to use greek yoghurt instead though. The dish could use a little more protein so its probably for the best.
I also had a small piece of bread (greek yoghurt, flour, baking powder and salt) with this. The total with the bread and the creme fraiche ended up as 450 kcal.
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Inspired by a Spanish egg drop soup recipe I saw a few years ago. Makes 3 portions.
16 g light butter
260 g chopped onion
266 g sliced carrots
32 g pressed garlic
11 g (1 tbsp) strong smoked paprika poweder
200 ml white wine
56 g chicken stock gelatin cubes (not sure what to call them in English)
750 ml water
283 g chopped zucchini
354 g canned chickpeas (drained, I removed the skins from mine – weight is post skin-removal)
​
Melt butter in a pot, add onions and fry a couple of minutes. Add carrots and fry a couple of more minutes. Add garlic and paprika powder and fry a few minutes more.
Add wine, gelatin cubes and water and bring to a low boil. Boil for a few minutes before adding zucchini. Boil for 5-10 minutes. Add chickpeas and warm until they’re at teh softness you prefer – usually not very long.
Calorie count can vary depending on your local ingredients but this is what it was for me. I couldn’t find a calorie count for the smoked paprika powder so I used the oner for regular paprika powder. I don’t think it makes a huge difference though – probably. Because the smoked paprika powder ended up being a little strong I added a dollop of light creme fraiche to it. Feel free to use greek yoghurt instead though. The dish could use a little more protein so its probably for the best.
I also had a small piece of bread (greek yoghurt, flour, baking powder and salt) with this. The total with the bread and the creme fraiche ended up as 450 kcal.