Breville VHB067, Руководство пользователя

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10
recipes
Tomato and Chickpea Soup
• Olive Oil
• 2 carrots, chopped
• 1 leek, chopped
• 1 potato, peeled and chopped
•
2 cloves of garlic, finely chopped
• 1 tablespoon of finely chopped rosemary
• 400ml of vegetable stock
• ½ a teaspoon of sugar
• 2 x 400g of chopped tomatoes
• 410g of chickpeas drained and rinsed
• 1 tablespoon of dried mixed Italian herbs
• Salt and pepper
1. Put the vegetables in a large saucepan with the garlic, rosemary, Italian herbs,
stock and sugar. Season with salt and pepper and stir. Cover and cook gently for 25
minutes or until the vegetables are tender.
2. Add the tomatoes to the pan and then using your hand blender carefully puree until
smooth. Keep the blender flat on the bottom of the pan to avoid splashing. Beware of
scratching non-stick pans.
3. Once it is smooth, add the chickpeas and heat through, stirring occasionally and
seasoning to taste.
4. Serve warm with toasted French bread and melted cheese.