TOMATO AND CHICKPEA SOUP WITH BASIL OIL

Serves: 1 – 2

INGREDIENTS:

2 Tbsp (30ml) Westfalia Plain Avocado Oil
1 large onion, chopped
3 cloves garlic, crushed
3 celery stalks, sliced
1 Tbsp (15ml) ground cumin
1 Tbsp (15ml) ground coriander
2 cans (410g each) chopped tomatoes
2 Tbsp (30ml) tomato paste
2 cans (410g each) chickpeas, drained
2 cups (500ml) vegetable stock
1 Tbsp (15ml) sugar
Salt and milled pepper
Westfalia Basil Flavoured Avocado Oil, to drizzle

Method:

  1. Heat oil in a large saucepan.
  2. Fry onion, garlic and celery until slightly softened.
  3. Add spices and cook for a further 2 minutes.
  4. Add remaining ingredients to pan and simmer for 15 -20 minutes.
  5. Season to taste, drizzle with basil oil and serve with crusty bread.

DID YOU KNOW?

Westfalia Premium Avocado Oil is high in Vitamin E and is a powerful antioxidant. Approved by the Heart and Stroke Foundation of South Africa as part of its eating plan, it contains omega-3 and omega-6 fatty acids that help lower levels of LDL (bad) cholesterol. It is also certified kosher and halaal.

Posted in Starters.