A tangy sun-dried tomato soup recipe that you won't believe is plant-based.
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Serves
2
Plum Tomato
Sun-Dried Tomatoes
Tahini
Drained Cooked Chickpeas
Harissa
Vegetable Stock Cube
Toasted Sesame Seed
Olive Oil
Serves
2
Plum Tomato
Sun-Dried Tomatoes
Tahini
Drained Cooked Chickpeas
Harissa
Vegetable Stock Cube
Toasted Sesame Seed
Olive Oil
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Step 1.
Put the canned tomatoes, sun-dried tomatoes, tahini, half of the chickpeas and harissa, if using, into a blender. Blitz until smooth.
Step 2.
Pour the mixture into a pot, then add one full can of water, the rest of your chickpeas, and the stock cube. Simmer for 5-10 mins until the chickpeas have softened slightly and the tomatoes have cooked, mashing down some of the chickpeas with a fork if you like, to create a chunky texture. Taste and season well with salt and pepper.
Step 3.
To serve, ladle the soup into bowls and drizzle with tahini, olive oil and harissa. Sprinkle over some sesame seeds, if you like.
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