Lukewarm Tomato-Chickpeas Soup for lunch break

Todays lunch was a satisfying quick fix. Make the soup on spot using a hand blender and water boiler. You get your 5 a day in 1 go, and complete high-quality protein in this soup. I made a portion that is enough for 2 persons. As always you don´t have to use all the ingredients, and here you can leave out some of the vegetables if you want. This is todays recipe, but it can be varied with different herbs and vegetables for a later occasion..

Recipe (2 pers):

20 cherry tomatoes
1 red bell pepper
1 small yellow onion
1 fennel
3 stalks celery (can be omitted)
1 dl extra virgin olive oil
300 g cooked chickpeas (today I had to resort to pre-cooked. I used organic that tastes best)
Herbal Salt / or sea salt to taste

Cut the tomatoes in half and roughly cut up the bell pepper. Put it in a bowl or pan and pour boiling water over (about double the amount of water as the tomatoes and peppers fills from the bottom). Put on a lid or place a plate over so that it gets steamed when you cut the onions, celery and fennel in large chunks. Mix the rest of the vegetables and olive oil up in the pan with the tomatoes and peppers, and blend well with the hand blender. Please add more water if you want to. Drain and rinse the chickpeas lightly before you mix them in with the soup. Herbal sea salt tastes really good in this soup, but so do regular sea salt - add to taste. I chopped up some chives on top, and served with simple rice crakkers. If you prefer serve with a good slice of bread!


Oppskrift (2 pers):

20 cherry tomater
1 rød paprika
1 liten gul løk
1 fenikkel
3 stilker stangselleri (kan utelates)
1 dl ekstra virgin oliven olje
300 g kokte kikerter (i dag måtte jeg ty til ferdig kokte. Jeg brukte økologiske som smaker best)
Smak til med urtesalt / eller havsalt

Del tomatene i to og skjær opp paprikaen. Legg det i en bolle eller kjele og hell kokende vann over (ca dobbel mengde vann som tomatene og paprikaen fyller i bunn). Sett på et lokk eller legg en tallerken over slik at det får dampet mens du kutter løk, stangselleri og fenikkel i store biter. Bland resten av grønnsakene og olivenoljen oppi kjelen med tomatene og paprikaen, og blend godt med stavmikseren. Bland i mer vann hvis det trengs.  Hell av vannet og skyll kikertene lett før du blander de i suppen. Smak til med urte- eller havsalt. Jeg hakket opp litt purreløk på toppen, og serverte med noen enkle riskjeks. Bruk gjerne et godt brød eller knekkebrød hvis du foretrekker det.