Tuesday, March 12, 2013

Super Quick Chickpea-Tomato Soup

Adapted from Kathy Freston

This soup is great warm or cold and is so quick it can be made in under 10 minutes, nice!

  • 1 1/2 cups cooked or 1 (15.5-ounce) can chickpeas, drained and rinsed
  • 2 garlic cloves, crushed
  • 1 (14.5-ounce) can crushed or diced tomatoes
  • 1 teaspoon ground cumin
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon grape seed oil
  • 1 cup plain unsweetened soy, coconut or almond milk
  • salt
  • ground cayenne
  • 2 tablespoons minced fresh cilantro or parsley
1. In a high-speed blender or food processor puree  the chickpeas and garlic.
2. Add the tomatoes, cumin, juice, oil, 1/2 cup of the milk, and salt and cayenne and blend until smooth.
3. Add as much of the remaining 1/2 cup of soy milk as needed to achieve desired consistency and blend to incorporate.
4. Either warm up or chill for a few hours in fridge if serving cold.  Top with minced cilantro or parsley

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