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