Chick pea and mint soup

Method

1. Heat the olive oil in a large saucepan and fry the garlic, onion and celery for 4-5 minutes. Add the chick peas to the pan and cook for a further 10 minutes.

2. Now add the finely chopped mint, stirring well, and then pour over the vegetable stock and tahini. Bring to the boil, reduce heat to low and simmer for at least 30 minutes. Season to taste with salt and freshly ground black pepper.

3. To make the croutons, preheat the grill. Slice the baguette at an angle into long thin slices. Lay the slices out on a grill pan and brush all over with olive oil. Gently grill both sides until golden brown.

4. Rub each piece of toasted baguette with the garlic clove. Thinly slice the cheese and place on top. Put under the grill for 1 minute, remove and keep warm.

5. Once the soup is cooked, mash the chick peas roughly with a potato masher. Place back on the heat and cook for a further 5 minutes.

6. Serve with the croutons, a dollop of hummus and a twist of pepper.

Comments                        add a comment

Be the first to add a comment...

Ingredients

4 tbsp Olive oil
1 whole heads garlic, finely chopped
1 small onion, chopped
4 celery stalks, chopped
400g canned chick peas, drained
small bunch of Mint, finely chopped
750ml vegetable stock
1 tbsp tahini
salt and fresh ground black pepper
small pot of hummus, to serve

For the croutons:

1 small baguette
4 tbsp Olive oil
1 garlic clove
packet of halloumi cheese

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Save money on shopping bills
Afternoon tea, curry cookery courses and more!
Competitions: great prizes up for grabs