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Tomato chickpeas soup

Our thick and traditional tomato soup with an add on of fresh green peas.
  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves

    people

  • 600 ml water
  • 1 packet of Knorr Thick Tomato Soup
  • 40 g boiled chickpeas/ kabuli channa
  • 30 g basil leaves, finely chopped30 g basil leaves, finely chopped
  • 20 g chopped carrot
  • 3 garlic cloves, minced
  • 2 tbsp. cooking oil
  • A pinch of salt

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

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Protein (g)

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Carbohydrate incl. fibre (g)

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Carbohydrate excl. fibre (g)

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Sugar (g)

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Fibre (g)

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Fat (g)

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Saturated fat (g)

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Unsaturated fat (g)

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Monounsaturated fat (g)

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Polyunsaturated fat (g)

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Trans fat (g)

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Cholesterol (mg)

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Sodium (mg)

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Salt (g)

0.00g

Vitamin A (IU)

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Vitamin C (mg)

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Calcium (mg)

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Iron (mg)

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Potassium (mg)

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Total

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  • 1 Heat oil in a saucepan and add chopped garlic, salt and carrot. Sauté for a minute.
  • 2 Add water and mix in the Knorr Thick Tomato Soup. Stir continuously.
  • 3 Add fresh basil and simmer for 4 minutes. Once done, cool completely.
  • 4 Add this soup mix to the blender to obtain a smooth consistency.
  • 5 In a sauce pan, add this blended mixture and cooked chickpeas. Boil for a few minutes.
  • 6 For a nice crunchy texture, add crispy air-fried croutons.
  • 7 Garnish with basil leaves. Serve hot and enjoy!