12 Apr Tomato carrot and chickpea soup
Welcome back to sandtondiet and to this week’s quick and easy tomato carrot chickpea soup.
I think the reason for this week’s recipe is obvious… It’s been freezing!! This tomato carrot chickpea soup is secretly packed with vegetables and is a real flu buster.
This soup recipe has four different vegetables in it so it’s a great option for the non-Veggie lovers in your family. It also has anti-inflammatory and anti-bacterial Tumeric and garlic in this soup recipe.
I also added some pasta to my tomato carrot and chickpea soup so that this recipe was an entire meal in a bowl. For those of you who like to do a meat free Monday this tomato carrot chickpea soup is a real winner.
If you are looking for more delicious soup recipes then you can’t go wrong with this post. There are some unbelievable soup recipes in here – https://www.taste.com.au/recipes/collections/soup-recipes
My whole family, including my kids, loved this recipe. I hope that yours do too. Until next time, Leanne xoxo
Tomato carrot chickpea soup
2 Tbsp oil
1 medium onion, roughly chopped
100g celery, cleaned and chopped
200g carrots, cleaned and roughly chopped
3 x cans chopped and peeled tomatoes with herbs and garlic
1 giant clove garlic, chopped
1 chicken stock cube
2 tsp salt
1/2 tsp tumeric
4 cups water
100 – 200g spaghetti, broken into thirds
1 can chickpeas, drained and rinsed
1.Saute the onions, celery and carrots in oil until the vegetables are soft
2.Add the rest of the ingredients except the pasta and the chickpeas
3.Cook the soup for 30 – 40 minutes until the vegetables are soft
4.Remove the soup from the stove and blend the soup until the soup is smooth (if you prefer a chunky soup then skip this step)
5.Place the pasta into the soup and cook for a further 10 minutes
6.Lastly add the rinsed chickpeas and enjoy!