Absolutely souper
A taste of the Med in moments!

Chick pea, okra and tomato soup
Serves 6

This peasant soup works well at Christmas time. It¹s light yet intensely flavoured making a change from the richer soups around at this time.

30ml/1 fl oz olive oil
225g/8oz okra topped
and cut in half lengthways
11/2 large onions, finely chopped
11/2tsp salt
11/2tsp paprika
11/2tsp dried oregano
600g/1lb 5oz fresh, ripe tomatoes, skinned and chopped
1.5 litres/21/2 pints vegetable stock
600g/1lb 5oz boiled chick peas
3 cloves of garlic, finely chopped
4tsp tomato purée
1 medium -sized courgette, cut into small squares
25g/1oz fresh, flat leaf parsley
25g/1oz fresh basil
25g/1oz non--dairy yoghurt, optional

1. Heat half the olive oil and sauté the okra at a high temperature for 1 minute.

2. Add the remaining oil, heat and sauté the onions.

3. Add the salt, paprika, oregano, tomatoes and simmer for 4 minutes.

4. Add the stock and bring to the boil.

5. Add the chick peas and simmer for 20 minutes.

6. Add the garlic, tomato purée and courgette and simmer for a further 2 minutes.

7. Add the fresh herbs and optional non-dairy yoghurt before serving.

© Chico Francesco, The Citrus Tree, The Vegetarian Society, The Vegan Society

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