Gosh, I was feeling so uninspired for dinner until I saw the carton of veggie stock in the pantry. Made homemade soup! I calculated the calories for the entire recipe and it came out to 420 cals!! THE. WHOLE. THING. I just had an epiphany.
In case anybody out there is interested, here's the recipe:
1 carton Swanson veggie broth
5-6 small button mushrooms, sliced
1 large green onion, chopped
10 baby carrots, sliced
1 can chickpeas
1/2 tsp chili powder (optional)
2-3 cloves garlic
1 small onion, chopped
1 large sprig rosemary, finely minced
1 tbsp olive oil
Salt and pepper to taste
1/2 tsp balsamic vinagrette
a pinch of cumin seeds
In a dutch oven or large, heavy-bottomed pot, heat 1 tbsp olive oil. Cook garlic and onions (green and white) until transparent. Add mushrooms and cook until slightly tender.
Add broth, balsamic vinagrette, cumin seeds, chilli powder, rosemary, chickpeas, carrots, salt and pepper. Keep at a low boil for 5 minutes, then simmer for 15-20 minutes or until carrots reach desired tenderness.
Serve with toasted pita chips or eat plain!
Total cals: 420
Servings: 4