Roasted Tomato, Chickpea and Morvite Soup

Peter T Hooper
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Iam so bad at taking fruits in my everyday diet and always wish to have it in any form. Just that I will not spend time to include fruits. Instead I crave for breakfasts like upma, idli, dosa etc. As long as portion control is in check. But I don’t. That’s another story about my consistency and discipline in my eating habit. I wish I change it, it’s high time. Recently I wanted to use up my rolled oats I have at home and also wanted to give it a try for smoothies. Should start replacing my high carb breakfasts with such smoothies. Let me see how it goes. This year my eating habit has been very bad with so much inconsistency as well as not balanced meal. I hope adding sorghum, a whole grain which adds a hearty, nutty flavor will give me the kick I need.

I hope adding sorghum, a whole grain which adds a hearty, nutty flavor will give me the kick I need.
— Carla Hall, author
Makes

4 Servings

Time

30 min

Difficulty

Easy

Ingredients

Ingredient

Preparation

  1. Preheat oven to 200˚ C. In a large roasting pan, place onion, garlic cloves and tomatoes. Drizzle with olive oil.
  2. Roast until the tomatoes are starting to brown, about 40 minutes. Remove from oven and let cool slightly.
  3. Spoon tomatoes mixture into a blender with the chickpeas, fresh herbs, salt, cayenne pepper, and 2 cups vegetable stock.
  4. Transfer soup into a saucepan, add remaining vegetable stock. Bring to a boil.
  5. Mix Morvite with coriander and parmesan, add to the hot soup and stir to mix, leaving a little amount for topping.
  6. Ladle hot soup into individual soup bowls or a soup tureen, sprinkle with reserved Morvite mixture. Top with crispy fried bacon if desired.
Written by

Peter T Hooper

Cartoon

He wanted to make the best scramble eggs