Soups

Tomato soup with chickpeas and coconut milk

Name: Tomato soup with chickpeas and coconut milk
Prep time: 25 min
Total time: 25 min
Yield: For 4 servings:
Ingredients: 2 tbs Rapunzel olive oil mild, extra virgin; 1 onion, chopped; 2 cloves of garlic, minced; 1 pinch of Rapunzel whole cane sugar; 1 pinch of Rapunzel sea salt, atlantic; 1 tbsp Rapunzel soup broth, w/o yeast; 1 tbsp Rapunzel white wine vinegar Condimento Bianco; 800 g Rapunzel tomatoes, peeled and canned; 400 g Rapunzel chickpeas, canned; 400 ml Rapunzel coconut milk; 1 handful flat parsley; 1 tbsp chia seeds; 1 tbsp Rapunzel sesame seeds, unskinned

Seraphine Wilhelm

25 Min.

For 4 servings:

Vegan

Info

Perptime 25 Min.

Ingredients

Portions

2 Olive oil mild extra virgin
1 onion, chopped
2 cloves of garlic, minced
1 Rapadura whole cane sugar HIH
1 Atlantic sea salt fine
1 Vegetable bouillon without yeast
1 tbsp Rapunzel white wine vinegar Condimento Bianco
800 g Peeled tomatoes canned
400 g Rapunzel chickpeas, canned
400 ml Coconut milk HIH
1 handful flat parsley
1 tbsp chia seeds
1 Sesame not hulled HIH

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Heat olive oil in a soup pot. Cook onion and garlic for about two minutes till onions are translucent. Add sugar, salt, soup broth and the white wine balsamic and stir. Add the tomatoes to the soup pot and cook for about 15 minutes. Then add chickpeas and coconut milk and let cook for another 5 minutes. Puree with a mixer till soup is smooth and creamy.

Serve soup warm, garnish with parsley, chia seeds and sesame seeds.