Ingredients
1 small onion, very finely chopped
1 clove garlic, finely chopped
2 sticks celery, diced
1 dessertspoon olive oil
a little cornflour
14oz / 400g can chopped tomatoes
1
dessertspoon tomato purée
1 dessertspoon soya sauce
1 bay leaf
½tsp
dried basil
pinch dried rosemary
2tsp dried oregano
1tbsp freshly chopped parsley
6oz / 175g diced mixed root vegetables (carrot, parsnip, potato)
1½pt
water
2tsp Marigold Vegetable Bouillon or a vegetable stock cube
seasoning
1½oz
/ 37g tiny pasta shapes
2oz / 50g cooked chickpeas (tinned can be used)
Method
1.
Put the onion, garlic and celery in a pan with the olive oil and sauté for
about 5 minutes.
2. Add a little cornflour, stir and cook for a minute or two.
3.
Add the tomatoes, tomato purée, soya sauce herbs, root vegetables,
water and bouillon powder.
4. Bring to the boil, reduce the heat, cover and simmer for about 30
minutes.
5. Season to taste, add the pasta and chick peas and simmer for a further
few minutes.
6. Add a little water if the soup is too thick. Serve hot.
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