Chickpeas, also known as Garbanzo beans, are excellent source of choline. Choline aids in the maintenance of cell membranes, transmission of nerve impulses, absorption of fat, and reduction of chronic inflammation.
Yield: 6 servings
Preparation Time: 10 minutes
Cooking Time: 1 hour 15 minutes
Ingredients:-
• 1 large yellow onion, finely diced
• 1 medium-sized potato, finely diced
• 2 tablespoons Biogreen 100% Organic Virgin Coconut Oil
• 1 garlic clove, minced
• 1½ cup chickpea
• 1 large carrot, quartered lengthways and chopped
• 2 tablespoons Biogreen O’Soy Plus Organic Soya Milk (Cane Sugar Free)
• 1 tablespoon Biogreen PreBalance Powder
• ½ cup lemon juice
• 1000ml vegetable stock (made by adding 1 teaspoon Biogreen G Seasoning Powder in 1000ml purified water)
• Biogreen 84 Live Sea Salt to taste
• Black pepper to taste
Preparation Method:-
1. In a soup pot over medium heat, sauté onion in coconut oil until onion is translucent and has lost its bite. Add garlic and cook until slightly browned.
2. Rinse chickpeas in cold water, then add potato, carrot and chickpeas to pot. Add vegetable stock to pot until chickpeas, carrot and potato are covered to the depth of 1 inch.
3. Cook over medium heat (soup should bubble, but not come to a full boil) for an hour, or until the chickpeas are soft and silky. Add lemon juice, soya milk and season with salt and pepper. Serve by sprinkling the soup with Biogreen Prebalance Powder.
Health Tips:-
♥ Biogreen 100% Organic Virgin Coconut Oil contains about 50% of lauric acids, which confers anti-viral, anti-bacterial properties and strengthen immunity.
♥ Biogreen O’Soy Plus Organic Soya Milk delivers heart-friendly plant-based protein and minerals, which helps to build and repair body tissue and strengthen immune system.