& Garlic Soup
The original version of this was published in the Chicago Tribune,
and posted on the Vegfood mailing list.
I have altered it by increasing the vegetable content for flavour,
and decreasing the fat content.
The teaspoon and US cup measurements should be taken after chopping
the vegetables finely.
Serves 3 for a light lunch when served with bread
1. Finely chop the garlic, celery, red pepper and carrot.
- vegetable stock to saute (made with 1 OXO stock cube)
- 4-6 garlic cloves (4-6 tsp)
- 1 stick celery (3/4 - 1 cup)
- 1 (sweet) red (bell) pepper (3/4 cup)
- 1 small carrot (50g, 1/4 cup)
- 1 can (400g, 15 oz) chickpeas (garbanzo beans)
- 175ml (6 fl oz, 3/4 cup) V8 juice (could substitute tomato
- freshly-ground black pepper
- 1/2 tsp dried basil (no more)
Saute in vegetable stock for about 7-8 minutes until celery is translucent
and vegetables are soft.
2. Meanwhile, drain and rinse the chickpeas.
Add to the saucepan with V8 juice and 350ml (12 fl oz, 1 1/2 cups)
Season with black pepper and add the basil.
3. Bring to the boil, then cover, reduce heat and simmer for
20 minutes, stirring occasionally.
4. Puree (a hand blender works fine) and adjust consistency
by adding more water if necessary.
Check seasoning, reheat and serve.