- 1/2 White Onion, diced
- 1 medium Carrots, diced
- 1 sticks of Celery, diced
- Garlic Clove
- 30g of Chickpeas (omit from 30 day lean)
- 1/2 tin chopped tomatoes
- 275ml of Water
- 1 Slices of Rye Bread (optional) (omit from 30 day lean)
- Small handful of Spinach
- Add the onion, carrot and celery to a non-stick pan with the garlic. Dry fry (no oil) over a medium heat.
Drain the chickpeas and add to the pan along with the tinned tomatoes and continue cooking until all the ingredients are softened.
Add the 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 the vegetable soup with a slice of rye bread (or toast if preferred), and top with a handful of spinach.