1x400gcanchopped tomatoes, or 6 fresh ripe salad tomatoes (chopped)
1courgette (zucchini)
3celery stalks
2clovesgarlic
4baby potatoes
1x400gcanchickpeas
For garnish
1fresh red or green chilli, finely sliced
1handfulparsley, chopped
For serving
10slicestoasted sourdough bread
Instructions
Add olive oil into a large stock pot. Turh the heat up. Peel and finely dice the onion. When the pot is hot, add the onion and fry for about 3-4 minutes or until soft and glossy on medium-high heat.
3 tablespoon olive oil, 1 brown onion
Peel and dice carrots. Add them to the stock pot, toss and fry for a minute. Season with chilli flakes, whole black pepercorns, cumin and paprika.
3 medium carrots, ½ teaspoon chilli flakes, 5 whole black peppercorns, ½ teaspoon ground cumin, 1 teaspoon paprika
Add chicken stock and turn up the heat. Bring to boil.
2 l chicken stock
Add the chopped tomatoes. Cut the courgette (zucchini) into dices. Chop the celery stalks finely and add both to the soup. Cook for 10 minutes.
1x400g can chopped tomatoes, 1 courgette (zucchini), 3 celery stalks
Peel and dice two cloves of garlic and add to the soup.
2 cloves garlic
Wash and dice baby potatoes. Add to the soup. Drain and rinse the chickpeas and add to the soup. Cook for another 5-7 minutes.
4 baby potatoes, 1x400g can chickpeas
Serve with freshly chopped parsley, sliced chillies and a slice of toasted bread.
1 fresh red or green chilli, 1 handful parsley, 10 slices toasted sourdough bread
Notes
Possible swaps:
Fresh broccoli instead of courgette - use both florets and the stalk.
Dried chickpea instead of one in a can - soak it for 12 hours before cooking, and boil for 1.5hrs.
Pork or beef stock will also be tasty in this soup.
Use vegetable (vegan) stock if you prefer totally meat-free soup.