Chickpea and spinach soup in the Thermomix
Total time40 min Preparation and possible waiting 15 min · Cooking 25 min How this time is calculated
Preparation and possible waiting: 15 min · Cooking: 25 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Servings8
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 40 min Preparation and possible waiting 15 min · Cooking 25 min How this time is calculated
Preparation and possible waiting: 15 min · Cooking: 25 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Recipe characteristics
View full classification 21 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
How nutritional categories are selected
These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.
- Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
- High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
- Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
- Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
- Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
- Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.
Recipe characteristics
Soup
Lunch
30 to 60 minutes
Method
-
Place the spinach loosely in the Varoma dish, leaving some steam holes uncovered. With the mixing bowl completely dry, grind the dried chickpeas for 30 seconds at speed 9 and set aside in a mixing bowl.
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Put the water, salt, quartered onion, olive oil, chopped carrot, garlic, chopped turnip and ground chickpeas in the bowl. Check that the mixture stays below the maximum fill mark.
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Fit the covered Varoma and cook for 25 minutes at Varoma temperature, speed 1. Carefully remove it and transfer the spinach to a soup tureen.
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Let the bowl temperature fall to 60°C. Fit the lid and measuring cup as directed for your model and blend for 90 seconds, gradually increasing from speed 4 to 8. Add the pepper, pour the soup over the spinach and stir to distribute the leaves.
How nutritional categories are selected
These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.
- Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
- High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
- Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
- Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
- Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
- Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.
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