I know..it's 29 degrees outside and I'm posting a soup recipe...it's perverse. lol. But even in this lovely hot weather we are still endeavouring to stay with our two week detox. And this soup can be enjoyed during the heat I promise. It's light but still enough to be a meal in a bowl. This soup is from Rose Elliots cook book Low Fat, Low Sugar
. My Love and I are always at odds over this soup. I like it served as per the recipe instructions with all it's chunky glory...(as in the photo below!) My Love tries to like chunky soups and does well with some but this one is not one of those. So I have to blitz one half of it..lol.
If you are not the biggest fan of ginger than I would advise you to not even try this one. The heat from the ginger is in every mouthful. The tomatoes echo in the background and the chickpeas bring texture..(Unless you go for the blitzed option lol) The potatoes thicken what otherwise would be a broth. It's a good soup. Especially if you are craving something a little different...
 |
| Roses Tomato, Ginger and Chickpea Soup |
(Recipe from Low Fat, Low Sugar/Elliot)
1 onion, chopped
1lb potatoes, peeled and cut into 1cm dice
1 large garlic clove, minced
Walnut sized piece of ginger, grated
1 14oz tin of chickpeas, rinsed and drained
1 14oz tin of chopped tomatoes
600ml/20fl oz veggie stock or water
salt and freshly ground black pepper
Put the onion into a non-stick pan, cover and cook gently for about 7 minutes, until the onion is tender and lightly browned, stirring from time to time. Add the potato, cover and gently cook for 5 minutes, until the vegetables are becoming tender, stirring from time to time to prevent sticking. Add the garlic and ginger; cook for a seconds, stirring, to cook them lightly, than add the chickpeas, tomatoes and stock or water. Bring to the boil, then cover, reduce the heat and leave to boil gently for 20 minutes, until all the vegetables are tender. Season with salt and black pepper.
Serve either blitzed or as is.
Enjoy!
~R~
