A comforting vegan soup bursting with the flavors of roasted tomatoes and chickpeas, perfectly seasoned with aromatic spices.
Ingredients:
- 4 cups cherry tomatoes, halved
- 1 can 15 oz chickpeas, drained and rinsed
- 1 onion, diced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions:
Get the oven ready by heating it up to 400F 200C
Add the chickpeas, onion, garlic, cherry tomatoes, and thyme to a baking dish
Add the salt and pepper
Put the pan in a hot oven and roast for 25 to 30 minutes, or until the chickpeas are crispy and the tomatoes turn brown
Put the roasted mixture into a pot
Set the pot on low heat and add the vegetable broth
Blend the soup until it's smooth with an immersion blender
Let the flavors blend for another 5 to 10 minutes
If necessary, change the seasoning
Add fresh basil leaves on top and serve hot
Have fun!
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