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all recipes
Soup
Tomato soup with chickpeas and coconut milk
Details
25 min
vegan
print
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
print
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.
Tomato soup with chickpeas and coconut milk
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
print
Seraphine
(BerlinKitchen)
Tomato soup with chickpeas and coconut milk
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
HAND IN HAND
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