
Ed Baines
from
Good Food Bites
Thick, warming and topped with tasty cheese croutons, this unusual mint-laced soup from Ed Baines is a real winner
Thick, warming and topped with tasty cheese croutons, this unusual mint-laced soup from Ed Baines is a real winner
Chick pea and mint soup
Method
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.
Prep:
20 min
Cook: 40 min
Cook: 40 min
Ingredients
4 tbsp Olive oil1 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 baguette4 tbsp Olive oil
1 garlic clove
packet of halloumi cheese
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