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7 August 2013

Spicy tomato soup

This soup I made with some left over veg from last weeks shop and some that was past its best, which really didn't matter because I blended it up anyway. You can use anything in this recipe, mine was a slight adaptation to spicy tomato and to thicken up I blended in the rest of the chickpeas which also added protein & flavour. I used a slow cooker to make as it was more convenient but simmering in a large stew pot would do. The ingredients in bold should be used every time for flavour.

I used:
2 large Carrots
5 large tomatoes
1/2 red onion
1 clove garlic
2 tsp chili powder
1 veggie stock cube
150g chickpeas
1 litre water
2 slices of Hovis seed sensations wholemeal bread (per person)


  • Add all the ingredients to the slow cooker, covering with water, put on a low heat and leave for at least 6 hours to cook
  • Blend up, I used a hand blender but one with a lid is probably best as it can be messy.
  • Serve with some bread, ryvita or carb of your choice and enjoy! Cassidy xx