Tomato and Vegetable Soup

This is a simple, fast and healthy soup which you can make ahead of time and keep in the fridge in a sealed container for up to 3 days. It serves 4 and is lovely with a wholegrain bread roll).

Ingredients:

• 1 medium brown onion, coarsely chopped
• 1 celery stick, trimmed and sliced
• 1 medium carrot, cut into 1cm pieces
• 1 medium zucchini, cut into 1cm pieces
• 1 medium red capsicum, cut into 1cm pieces
• 1 medium green capsicum, cut into 1cm pieces
• 1 garlic clove finely chopped
• 400g tinned tomatoes
• 2 tablespoons tomato paste
• 1 litre vegetable stock
• 400g can chickpeas, drained and rinsed
• 4 large wholegrain bread rolls
• Salt and pepper to taste

Method:

1. Combine onion, celery, carrot, zuccini, garlic and capsicum in a large saucepan over high heat
2. Add tomatoes, salt & pepper to taste, tomato paste and stock and bring to the boil
3. Reduce heat to low and simmer, covered for 10 minutes
4. Add chickpeas and stir
5. Simmer for a further 5 minutes
6. Serve soup with rolls.

D-E-L-icious XD