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Tomato & Onion Soup
For queens and goddesses
Serves 4
Prep Time 15 min
Cooking Time 1 hr 30 min
Total Time 1 hr 45 min
INGREDIENTS
- 1.5 kg plum tomatoes-cut in half
8 cloves garlic-peeled
2 white/red onions-peeled and quartered
8 fresh thyme sprigs
1 tsp fresh rosemary
2 Tbsp Olive Oil
Seasoning- salt and pepper
1 cup chickpeas - cooked
1 Tbsp spice rub-Moroccan/Italian or 1/2 tsp cumin
1/2 lemon-juiced
2 Tbsp olive oil
1 tsp sugar
1/2 handful fresh basil
1/2 red chilli-deseeded
3 cups vegetable stock
Garnish-freshly chopped basil and black pepper
MAKING THE MAGIC
Heat oven to 230 degrees Celsius.
Place tomatoes, garlic, onion, thyme and rosemary on a tray and drizzle over the 2 Tbsp olive oil, season with salt and pepper, stir. Roast in the oven for 45 -60 minutes.
In another baking tray, mix together the chickpeas, spices 2 Tbsp olive oil, seasoning lemon juice, roast for 30-45 minutes.
In a pot, add in the tomatoes, basil, sugar, chilli, vegetable stock and simmer for 30 minutes. Blend until smooth and taste, add more seasoning if it needs.
Pour soup into 4 soup bowls, sprinkle over the chickpeas, freshly chopped basil and black pepper
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