Tomato soup with chickpeas and coconut milk

Details

25 min

vegan

Seraphine
(BerlinKitchen)

Ingredients

2 tbs Rapunzel olive oil mild, extra virgin
1 onion, chopped
2 cloves of garlic, minced
1 pinch of Rapunzel whole cane sugar
1 pinch of Rapunzel sea salt, atlantic
1 tbsp Rapunzel soup broth, w/o yeast
1 tbsp Rapunzel white wine vinegar Condimento Bianco
800 g Rapunzel tomatoes, peeled and canned
400 g Rapunzel chickpeas, canned
400 ml Rapunzel coconut milk

for serving:

1 handful flat parsley
1 tbsp chia seeds
1 tbsp Rapunzel sesame seeds, unskinned

Details

25 min

vegan

Seraphine
(BerlinKitchen)

Tomato soup with chickpeas and coconut milk

Method

Heat olive oil in a soup pot. Cook onion and garlic for about two minutes till onions are translucent. Add sugar, salt, soup broth and the white wine balsamic and stir. Add the tomatoes to the soup pot and cook for about 15 minutes. Then add chickpeas and coconut milk and let cook for another 5 minutes. Puree with a mixer till soup is smooth and creamy.

Serve soup warm, garnish with parsley, chia seeds and sesame seeds.

Ingredients

2 tbs Rapunzel olive oil mild, extra virgin
1 onion, chopped
2 cloves of garlic, minced
1 pinch of Rapunzel whole cane sugar
1 pinch of Rapunzel sea salt, atlantic
1 tbsp Rapunzel soup broth, w/o yeast
1 tbsp Rapunzel white wine vinegar Condimento Bianco
800 g Rapunzel tomatoes, peeled and canned
400 g Rapunzel chickpeas, canned
400 ml Rapunzel coconut milk

for serving:

1 handful flat parsley
1 tbsp chia seeds
1 tbsp Rapunzel sesame seeds, unskinned

Details

25 min

vegan

Seraphine
(BerlinKitchen)

Rapunzel Products

Coconut milk HAND IN HAND

Chickpeas canned

Sesame not hulled HAND IN HAND

Peeled tomatoes canned

Olive oil mild extra virgin

Rapadura whole cane sugar HAND IN HAND

Condimento Bianco

Vegetable bouillon without yeast