This chunky soup is warm and filling and perfect for a blustery March day! Once you’ve made the tomato soup base you can really put whatever vegetables you like in it. Any diced vegetables in season, other tinned beans or gluten free pasta will all work well. Remember to save the liquid from the chick peas to use as a vegan egg substitute in baking.
Ingredients (serves 3)
Olive oil for frying
One onion chopped
1/2 tsp dried mixed herbs
500ml vegetable stock
5 large cabbage leaves shredded
3 tbsp chick peas
Heat the oil and fry the onion until soft. Add the herbs and chopped tomatoes and cook for a couple more minutes, stirring. Pour in the stock and bring to the boil. Simmer for about 10 minutes until the tomatoes are soft. Liquidise before adding the cabbage and chick peas. Cook for another 5-10 minutes on a medium heat until the cabbage is soft and the chick peas are heated through. Add salt and pepper to taste and serve with gluten free soda bread.