Okay so I’m having a really hard time with photographing soup. I understand this is a first world problem, but for me it is an issue. After making this soup I made 20+ pictures and I’m only using one for this blogpost. So if anyone has any tips on making these pictures more attractive, please help.
Anyway, enough about the pictures. Normally when you want to thicken your soup, you use a starchy vegetable like potatoes. This time I used chickpeas which has the same effect, but has a slightly different taste.
Inspired by this recipe from Love and Lemons. I decided to use fresh tomatoes because it doesn’t increase the cooking time that much.
- 1 tablespoon coconut oil
- 1 small onion, roughly chopped
- 2 garlic cloves
- 1 teaspoon smoked paprika
- salt, pepper
- 1 tablespoon balsamic vinegar
- 10 roma tomatoes, roughly chopped
- fresh thyme
- 2 cup cooked chickpeas
- 2 cup coconut milk, full fat or light
- 4 cups vegetable stock
- red chili flakes & a drizzle of olive oil for garnish
- Heat oil in a medium pot. Add the onion, garlic a few pinches of salt and pepper, and cook until the onion is soft.
- Add the paprika and cook until fragrant (30 seconds or so).
- Add a good splash of balsamic vinegar and stir.
- Add the tomatoes, and thyme leaves.
- Stir, then add the chickpeas, coconut milk and vegetable stock.
- Cover and gently simmer for 30-40 minutes. Blend.
- Serve with some olive oil on top and some chili flakes