A very quick and easy to make Vegan soup, good for lunch or dinner. Add fresh ground pepper to spice it up. Great for cold winter nights!
Ingredients
2 Tins Alymers Chilli Tomatoes
1/2 Chopped regular Onion
2 cups Vegetable Broth
1 cup Chickpeas
2 Teaspoon Rosemary
1 Teaspoon Olive Oil
Instructions
Saute onions in olive oil until soft. Then add the rest of the ingredients to pan and cook for 20 minutes. Blend ingredients in a blender until creamy and smooth, then return to pan. Serve toasty and hot with fresh warm baguette.
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