Chunky Tomato, basil pesto & chickpea soup

We ate this soup for a week straight. No lies. Not because I made so much of it that we had to keep slogging away at emptying some humungous pot of soup, but by choice! Before you think KB is a tormented soul at my culinary mercy, he actually asked me to make it over and over again. I told him that unless people knew better, they’d think we are on some detoxing liquid diet. Ha!

I was inspired to concoct this soup after seeing this recipe, but I changed it up and the results were mouthwateringly delicious! If tomato soup is your thing, you’ll love this!

Chunky Tomato, Basil & Chickpea Soup

  • Servings: 4
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Ingredients

1 x Large onion
2 x Medium carrots
2 x Cloves of garlic
1 x Generous tspn Paprika
1 x Generous tspn Cumin (ground)
5ml Salt
5ml Ground black pepper
15ml Sugar
1 x 400g Tin chopped tomato
1 x 400g Tin tomato puree
1 x 400g Tin chickpeas
800ml Stock (vegetarian or chicken)

Basil pesto
Sour cream

Preparation

– Peel and dice the onion, carrots and garlic.
– Drain and rinse the chickpeas.

Method

  1. Gently sauté the onions in coconut oil (or whatever you usually use) until translucent and glossy.
  2. Add the paprika and cumin.
  3. Add the carrots and garlic, muddle nicely so everything is coated in spices.
  4. Add the tinned tomatoes, tomato puree, stock, salt, pepper and sugar, simmer for 15min.
  5. Add the drained chickpeas and simmer for a further 15min or until the carrots are cooked.
  6. Lightly blitz the soup with a stick blender. Don’t overdo it, the consistency should be chunky.
  7. Serve with basil pesto and sour cream.

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2016-04-28 20.04.38

Serving suggestion

Spoon soup into bowls and top each serving with a generous spoon of sour cream, topped with a generous dollop basil pesto. (It also looks impressive when you serve it!)

Chef’s notes

  • I changed it up and swapped out the chickpeas for lentils and it was also freaking amazing!
  • I added a touch of chilli to the one batch, and… you guessed it…freaking amazing! (Seeing a trend here?)
  • Plain yoghurt would work a treat instead of sour cream.
  • Goes well with a glass of wine, fresh crusty bread smothered in butter, and even better with great company!

Header image source.

Nicky

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