Fresh soup with garlic croutons
DIFFICULTY
easy
easy
RATING
COOK TIME
75 mins
75 mins
TOTAL TIME
75 mins
75 mins
Ingredients
Servings:
4
- 125 g Chickpeas
- 2 Onions
- 1 TABLESPOON Oil
- 1 glass Vegetable stock
- 500 g Spinach
- 250 g Tomatoes
- 1 package (300 g) frozen peas
- 4 discs Toast
- 1-2 Garlic cloves
- 2 TABLESPOONS Butter or margarine
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Parsley leaves for
- 7-10 Tbsp Garnish
Directions
- 1
Chick peas are best soaked overnight in 1/2 litre water. Peel and chop the onions. Sauté in hot oil. Briefly sauté the soaked chickpeas. Deglaze with vegetable stock and 600 ml water and cook for about 1 hour. In the meantime wash and sort the spinach. Clean, wash and slice the tomatoes. Add the spinach, tomatoes and peas to the chickpeas 10 minutes before the end of the cooking time. In the meantime, remove the crusts from the toast and cut into cubes. Peel garlic and press it through a garlic press. Heat the fat. Sauté the garlic in it. Add diced toast and fry until golden brown, turning. Season soup with salt and pepper. Serve garnished with parsley leaves
- 2
Dishes: Wedgwood
- 3
Cutlery: Prince
- 4
Scarf: Meyer Mayor
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