A blogger’s tasks are never done. Having spent a morning catching up on posts the laptop had been put down to suckle on the electricity and lunchtime had arrived. SheWhoMustBeFed has gone to pick up the Larger Loinfruit from her morning of Being Improved in a Dance and Drama Way.
Cold out….so I made this soup ready for SheWhoMustBeFed’s return and then woke up the laptop to quickly write it up before they arrived.
- 1 thin slice of onion, finely chopped
- half of a large Jack Hawkin’s style tomato. Chopped.
- 1/2 cup of cooked chickpeas
- pinch of black pepper
- splash of tamari
- desertspoon of pesto (oh…how handy I happen to have a jar in the fridge)
- a teaspoon of tomato paste
- olive oil
- lightly saute the onion and pepper
- add the tomatoes and chickpeas and simmer covered
- once the tomatoes have softened, lightly mash everything
- add all remaining ingredients, along with some water
- simmer for a few minutes
- serve with a slice of toast
Oh…look….here they are arriving home now.
I just don’t get why anyone would want to eat canned tomato soup. This takes 15 minutes at the most, which I reckon must be only a little longer than it would take to open a can and heat it.
SheWhoMustBeFed often tries to avoid too much wheat and this filling lunch can be eaten with or without bread. This recipe feeds one; or two if accompanied by toast/fresh bread.
Ingredients & Preparation
- 3 thin slices of onion, finely chopped
- 1 clove garlic finely chopped
- 1 teaspoon each chopped fresh rosemary, thyme
- 3 medium/small tomatoes, chopped
- 1 Tbspn miso
- 1 Tbspn tomato paste
- Tspn ground pepper
- ½ cup of water or light stock
- Olive oil
- When serving: (thick) balsamic vinegar
- Lightly sauté onions, garlic and pepper.
- Meanwhile lightly blend rest of ingredients
- Add to pot, stir thoroughly and simmer on low for 10 minutes
- Serve in wide, shallow bowl.
- Drizzle balsamic vinegar in a thin spiral swirl from the centre to the outside
- Serve with hot crusty fresh bread.