This recipe is easy, budget friendly and filled with vitamins.

Ingredients:

6 – 7 tomatoes

2 tbsp dried basil

1 tbsp olive oil

5 cups of water with 1 cube of vegetable stock

2 tsp salt

1 medium sized onion

1 tinned chickpeas

1 large green pepper

2 medium sized carrots

Prep time: 5 minutes

Cooking time: 45 minutes

Method:

Step. 1: Cut the tomatoes in small wedges. Cut the onion, pepper and carrots into small chunks.

Step. 2: Heat the large deep pot with the olive oil, on a low to medium heat. Add the onion and let it sweat for 5 minutes.

Step. 3: Add the tomatoes, pepper and carrots into the pot. Add the water with the stock cube, the dried basil and salt. Cover the pot with a lid and let it simmer for 30 minutes.

Step. 4: You can tell that the soup is ready by checking if the tomatoes have softened. Meanwhile, drain the chickpeas and run them under cold water.

Step. 5: Take the pot off the heat and use a hand blender in order to blend the soup until smooth. If you want it slightly chunky, then don’t blend until smooth.

Step. 6: Add the chickpeas to the pot, put the pot back on the heat and let it simmer for 5 minutes. Once it is ready take it off the heat and serve.

Tip: This soup goes really well with sardines in vinegar and crisp bread.

Tip: You can also freeze this up to 1 month.