Vegetable Chickpea Soup

Ingredients

• 400 g Tomatoes
• 1 Carrot
• 0.5 stalk celery
• 1 small zucchini
• 400 g chickpeas (canned or jarred)
• 0.5 bunch spring onions
• 1 Garlic clove
• 4 tbsp olive oil
• 750 ml vegetable broth
• 1 bay leaf
• 1 sprig thyme
• Salt
• pepper (ground)
• 2 tsp tomato puree
• 0.5 bunch Basil

Instructions

1. 1.

   Blanch the tomatoes for a few seconds, shock in cold water, peel, quarter, seed and finely dice the flesh. Peel and finely dice the carrots. Wash, trim and slice the celery into very thin ribbons. Wash, trim and grate the zucchini finely. Drain the chickpeas in a sieve. Wash, trim and finely chop the spring onions. Peel and finely mince the garlic.

2. 2.

   Sauté the carrots and celery in hot olive oil for 3 minutes, then add the garlic, spring onions, zucchini and tomatoes and cook together. Add the broth, bay leaf and thyme sprig. Season with salt and pepper and stir in the tomato puree. Add the chickpeas and simmer for another 10 minutes.

3. 3.

   Wash the basil, dry, shred into fine strips. Serve by distributing into bowls and garnish with basil.