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1 tablespoon extra-virgin olive oil
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2 cups chopped butternut squash
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1 cup chopped onion
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¾ cup sliced parsnips (1/3-inch)
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3 teaspoons finely chopped garlic
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1 ½ teaspoons finely chopped fresh ginger
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1 teaspoon ground turmeric
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½ teaspoon ground cumin
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½ teaspoon salt
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6 cups low-sodium vegetable broth
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1 (15 ounce) can no-salt-added stewed tomatoes
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3 cups stemmed and chopped rainbow chard
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1 (15 ounce) can unsalted chickpeas, rinsed
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1 tablespoon cider vinegar
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1 tablespoon chopped fresh flat-leaf parsley
Butternut Squash Tomato Chard & Chickpea Soup
This vegan soup recipe is chock-full of colorful vegetables. All those veggies give this soup plenty of fiber, upping the satisfaction factor while keeping calories low—a combination that can aid in weight loss over time and potentially help you lose belly fat. Vibrant turmeric adds a golden color to the flavorful broth, while cumin and ginger give it a bright, fresh finish. And the best part? This healthy soup recipe takes only 20 minutes, start to finish!
Nutrition Information
103
Calories
22g
Carbohydrates
25g
Protein
707mg
Potassium
5g
Fiber
2g
Sugar
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