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recipes
Chickpea and Vegetable soup -
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2 tbsp Vegetable oil
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2 medium sized carrots, chopped
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1 medium sized leek, chopped
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1 large potato, peeled and chopped
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2 cloves of garlic, finely chopped
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1 tsp of finely chopped rosemary
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400ml of vegetable stock
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½ a teaspoon of sugar
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1 x 400g of chopped tomatoes
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1 x 500g jar of passata
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1 tablespoon of dried mixed Italian herbs
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Salt and pepper
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410g of chickpeas drained and rinsed
1. Heat the oil in saucepan and cook the carrots, leeks and potatoes for approx 5
minutes, without colouring. Add the garlic and rosemary and cook a further minute.
2. Add the stock, tomatoes, passata, Italian herbs and seasoning and simmer for
approx 25 minutes.
3. Using your hand blender carefully puree until smooth. Keep the blade part of the
blending shaft immersed in the soup to avoid splashing. To avoid damage to the pan,
we do not recommend that you blend soup in a non-stick pan.
4. Once smooth, add the chickpeas and heat through, stirring occasionally. Check the
seasoning.
5. Serve hot with toasted French bread and melted cheese.
Roasted Red Pepper and Tomato Soup -
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3 red peppers, de-seeded and halved
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1 onion, unpeeled and halved
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4 large plum tomatoes
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4 garlic cloves, unpeeled
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350ml warm vegetable stock
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15ml tomato puree
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Salt and pepper
1. Place the peppers (cut side down), onion, tomatoes and garlic on a baking tray.
2. Cook in preheated oven for 30 minutes at 200ºC / 180ºC (fan) / gas mark 4 or until
tender and well browned.
3. Leave the vegetables to cool for 10 minutes then peel them.
4. Place the vegetables and half of the stock into the mixing/measuring beaker and
process until smooth (blend in batches if needed).
5. Place in a pan and add the remaining stock and tomato puree. Bring to the boil and
season to taste.
8
Serves 4
Serves 4
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