Seasoned chicory and tomato soup
SoupsCook time: 0 min.
Servings: 4
Servings: 4
Ingredients for Seasoned chicory and tomato soup
| Pepper | ||
| Salt | ||
| ½ | tsp | Chili powder |
| 1 | tsp | Turmeric |
| 1 | Chopped onion | |
| 1 | tbsp | Ground almond |
| 1 | tbsp | Olive oil |
| 1 | tsp | Ground fresh ginger |
| 1 | tsp | Ground coriander |
| 175 | g | Cooked chickpeas |
| 2 | tsp | Garam masala |
| 2 | clove | Pressed garlic |
| 400 | g | Pureed canned tomatoes |
| 4½ | dl | Vegetable broth |
Instructions for Seasoned chicory and tomato soup
To prepare the Seasoned chicory and tomato soup recipe, please follow these instructions:
The oil is heated and the onions are lightly lighted until they are soft and transparent. Add garlic and boil for 1-2 minutes. Mix the ground almonds and spices with a little water for a paste, add the onions and boil for 2-3 minutes. Tomatoes, chickpeas and broth are mixed in. Boils for 35-40 minutes. Tasted to.
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