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Tomato and vegetable soup with chickpeas

This vegan tomato and vegetable soup with chickpeas is healthy and tasty, perfect on cool evenings in the Summer. It has many different vegetables, so it’s nutritious and filling at the same time. Serve it with fresh wholesome bread, toast, flatbread or brown rice.
Print Recipe
Prep Time 10 minutes
Resting Time 4 hours
Total Time 50 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp olive oil
  • 1 red onion
  • 1 celery stick
  • 2 cloves of garlic
  • ½ red or orange bell pepper
  • 1 small carrot
  • 1 tsp capers
  • ½ aubergine
  • ½ courgette
  • 1 tsp marjoram oregano or Italian herb mix
  • ½ tsp chilli flakes optional
  • 500 g fresh tomatoes on vine
  • 500 ml vegetable stock
  • 1 bay-leaf
  • 1 handful of basil or parsley leaves
  • 1 tin of chickpeas drained
  • Salt and pepper

Method
 

  1. Finely chop the onion, celery, garlic, bell pepper and carrot. Chop the aubergine and courgette into small chunks.
  2. Heat the oil in a saucepan and, under a lid, gently sauté the onion, celery, capers and carrot for 5 minutes.
  3. Add the chilli flakes, garlic, dried herbs, pepper, aubergine and courgette to the pan. Put the back lid on and sauté for another 5 minutes or so.
  4. Chop the tomatoes and add to the pan. Add the bay leaf and season with salt and pepper. Bring to the boil, then turn down the heat and gently simmer for about 20 minutes, until the vegetables are soft. Add the stock and cook for another 10 minutes.
  5. Remove the bay leaf, add the fresh herbs of your choice. Using a stick blender, purée it until you get a textured or creamy soup.
  6. Add the drained chickpeas, reheat the soup, then serve. You can add some chopped herbs of your choice.