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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.

mehr Rezepte von Seraphine Wilhelm

Rapunzel Products


1906210 Coconut milk
703455 Chickpeas canned
600755 Sesame not hulled, HAND IN HAND demeter
603020 Chia seeds
1300560 Peeled tomatoes canned
1000790 Olive oil mild extra virgin
1400140 Rapadura whole cane sugar, HAND IN HAND
1050460 Condimento Bianco
1200520 Vegetable bouillon without yeast
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