Clarissa Johal: #Meatless Monday-Rosemary-Garbanzo Bean Soup and Saffron Bread #vegetarian

Monday, August 4, 2014

#Meatless Monday-Rosemary-Garbanzo Bean Soup and Saffron Bread #vegetarian

Photo by vanillaechoes
Rights purchased through depositphotos
Yes, yes. I know for a lot of you it's hot days and soup is furthest from your mind. I'm a soup addict no matter what time of year. And it's cold...somewhere in the world. So, here you go. One of my favorite super-quick and easy soup recipes. Feel free to add more veggies; zucchini, potatoes, red peppers, whatever strikes your fancy. Enjoy!

Rosemary-Garbanzo Bean Soup

2T olive oil
1 small onion chopped
2 tsp fresh rosemary, chopped
1 clove garlic, chopped
2 cups veggie broth
1 can garbanzo beans (chickpeas) drained
1 can chopped tomatoes
1 carrot, diced
Handful of fresh spinach, chopped

Sauté onion, rosemary and garlic in olive oil. Add veggie broth, garbanzo beans, chopped tomatoes, diced carrot and spinach. Cook through until carrots are tender.

Serve with your favorite bread. I usually make saffron bread in my bread maker. Saffron is usually expensive but it you purchase it at an international market, the price drops considerably.

Photo courtesy of Maena via morgueFile
Saffron Bread

1 egg plus water to equal 1-1/4 cups
2T olive oil
3 cups bread flour
1-1/2 tsp sugar
1-1/2 tsp salt
1 tsp saffron, ground
2 tsp yeast

Cook on basic bake cycle


Carol Browne said...

The soup sounds delicious - I love chickpeas - and it's vegan too. This recipe looks simple enough even for me to follow!(I really hate to cook)

Clarissa Johal said...

Absolutely! The simpler, the better Carol. :)