Description
Quick, tasty, nutritious and moderately spicy soup. Very appropriate for the Lenten table.
Ingredients
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Tomato juice
350 ml
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Chickpeas
100 g
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Onion
1 piece
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Carrots
1 piece
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Sauce
2 Tbsp
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Garlic
3 tooth
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Vegetable oil
2 Tbsp
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Greens
1 coup
Cooking
Prepare the products. To prepare this soup, I used pre-cooked chickpeas, which greatly reduced the cooking time.
Chop the onion and carrots.
In frying pan, pour vegetable oil. Arrange the onion and carrots.
Fry for 2-3 minutes.
Add the sauce "wok" for stir-frying TM "Kikkoman". Fry for 1 minute. Remove the pan from the fire.
Put the saucepan on the fire. In a saucepan, pour the tomato juice. Add the boiled chickpeas.
Bring to a boil and add roasted vegetables. Cook for 3 minutes.
Chop the garlic and herbs.
Add to the soup. Stir. Remove pan from heat.
With an immersion blender Porirua soup.
Return the pan to the fire. Bring soup to a boil. Remove the pan from the heat.
Serve soup, add the herbs and the peas boiled chickpeas.
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