I think…maybe…I can eat soup every day? Even when it’s hot Summer days? I don’t know, man, but ever since we are living vegan, it’s like my ideas for foods are only soup, soup, soup, most of the times, or Indonesian cakes hahaha They are so easy to prepare. Soup, that is, not Indonesian cakes 😛
They can be so filling, always packed with many things, and again, easy to prepare. Throw in whatever you have, season, broth or water, et voila!
1/2 of a large onion, sliced
3 garlic, thinly sliced
1-2 tbsp olive oil
10 fresh basil leaves
1 can chickpea, drained
1 tomato, diced
1 tbsp tomato paste
900 ml veggie broth
4 veggie dogs, sliced
1/2 c chopped cilantro
1 tsp dried basil
1 tsp dried rosemary
1 c pasta
Vegeta powder and black pepper to taste
Heat oil saute onion and garlic til soften
Stir in tomato, paste, fresh basil
Pour in chickpeas and broth and let it boil
Add in pasta
Turn down heat to medium-low, and simmer for 15 mins
Stir in cilantro and season with Vegeta and black pepper
Serve immediately
Tomato Chickpea Soup
Ingredients
- 1/2 of a large onion sliced
- 3 garlic thinly sliced
- 1-2 tbsp olive oil
- 10 fresh basil leaves
- 1 can chickpea drained
- 1 to mato diced
- 1 tbsp tomato paste
- 900 ml veggie broth
- 4 veggie dogs sliced
- 1/2 c chopped cilantro
- 1 tsp dried basil
- 1 tsp dried rosemary
- 1 c pasta
- Vegeta powder and black pepper to taste
Instructions
- Heat oil saute onion and garlic til soften
- Stir in tomato, paste, fresh basil
- Pour in chickpeas and broth and let it boil
- Add in pasta
- Turn down heat to medium-low, and simmer for 15 mins
- Stir in cilantro and season with Vegeta and black pepper
- Serve immediately
