arugula
Capsicum
chick pea
chickpea
Gluten Free
healthy soup
peppers
rocket
soup
vegetarian
Chunky capsicum, chickpea and rocket soup
This soup was another of my experiments, when I had a heap of capsicum and tomatoes to get rid of.
Ingredients
1 tab extra virgin olive oil
1 tab extra virgin olive oil
1 brown onion, diced
2 cloves garlic, finely chopped
2 tablespoons red wine vinegar
1 teaspoon ground cumin
3 large capsicums (red, yellow & green if you can)
3 large capsicums (red, yellow & green if you can)
1 400g tin whole tomatoes
2 truss tomatoes, diced
6 cherry tomatoes, quartered
1 litre chicken stock (vego's use veggie stock)
2 truss tomatoes, diced
6 cherry tomatoes, quartered
1 litre chicken stock (vego's use veggie stock)
2 large handfuls of rocket (Arugula)
Method1. Brown onion and garlic in olive oil until onion has softened and caramalised
2. Add red wine vinegar and capsicum and stir well
3. Cook for on a medium heat for 5 minutes or until the capsicum has softened
4. Add the cumin and stir well until aromatic
5. Add the tinned and fresh tomatoes and chicken stock and turn up the heat. Bring to the boil and then reduce to a simmer
6. Place lid on the saucepan and simmer on low heat for 1 hour.
7. Prior to serving stir in the rocket
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