Vegan Chickpea and Rosemary Soup by Tess Masters
If you're in the mood for a quick, nutrient-rich snack that will warm every limb and digit, Tess Masters has a recipe that will knock your socks off.
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Cooking tools:
- Blender
- Pepper mill
- Pot
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Can opener
- Colander
- Stove
- Wooden spoon
Ingredients
- 5 cups (1.27l) Massel vegetable broth (concentrated liquid stock)
- 1/2 cup (44g) roughly chopped sun-dried tomatoes
- 2 tablespoons minced garlic (about 6 cloves)
- 1 teaspoon grapeseed oil or extra-virgin olive oil
- 1/2 cup (75g) diced yellow onion
- 1 teaspoon Celtic sea salt
- 1 (14.5-ounce/411g) can diced tomatoes (with their juices)
- 1 tablespoon finely chopped fresh rosemary
- 3 cups (540g) cooked chickpeas or 2 (15-ounce/425g) cans rinsed and drained
- 1/4 cup (20g) finely chopped green onion (green parts only)
- Freshly ground black pepper
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