Feel-Good Vegetable Soup
- 1 White Onion
- 3 medium Carrots
- 4 sticks of Celery
- 5g of Garlic Puree
- 120g of Chickpeas
- 8 Cherry Tomatoes
- 750ml of Water
- 2 Slices of Rye Bread (1 with each portion of soup)
- Small handful of Spinach
- Dice the onion, carrot and celery and place in a non-stick pan with the garlic. Dry fry (no oil) over a medium heat. .
Drain the chickpeas and halve the cherry tomatoes, add to the pan and continue cooking until all the ingredients are softened.
Add 750ml water to a large non-stick pan and bring to the boil. Add the fried ingredients, turn down the heat slightly and simmer for 20 minutes.
Tip the simmered vegetables and chickpeas into a blender and blend until you‰'ve got your desired soup consistency.
Serve with a slice of rye bread (or toast if preferred), and top with a handful of spinach.