Quick, tasty, nutritious and moderately spicy soup. Very appropriate for the Lenten table.
|Cooking time 30 minutes||Number of servings 2|
Prepare the products. To prepare this soup, I used pre-cooked chickpeas, which greatly reduced the cooking time.
Chop the onion and carrots.
In frying pan, pour vegetable oil. Arrange the onion and carrots.
Fry for 2-3 minutes.
Add the sauce "FOC" for frying TM "Kikkoman". Fry for 1 minute. Remove the pan from the fire.
Put the saucepan on the fire. In a saucepan, pour the tomato juice. Add the boiled chickpeas.
Bring to a boil and add roasted vegetables. Cook for 3 minutes.
Chop the garlic and herbs.
Add to the soup. Stir. Remove pan from heat.
With an immersion blender Porirua soup.
Return the pan to the fire. Bring soup to a boil. Remove the pan from the heat.
Serve soup, add the herbs and the peas boiled chickpeas.