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Quick Italian style chickpea peanut soup

Serves: 5
Prep: 20
Cook: 20

    Ingredients

    • 1 tbs extra virgin oil
    • 1 large onion, finely chopped
    • 2 cloves garlic, chopped
    • 2 sticks celery, chopped
    • 1/2 tsp oregano flakes
    • 400g can chick peas, drained (set 2 tbs aside for garnish)
    • 600ml salt reduced vegetable stock
    • 1 small ripe tomato, chopped
    • 1/3 cup Smooth Peanut Butter
    • 1 cup So Good™ Soy Milk
    • freshly ground black pepper to taste
    • 1/4 cup fresh parsley leaves

    Method

    1. Step 1

      Heat the oil in a large saucepan, gently cook the onion, garlic, celery and oregano until softened.

    2. Step 2

      Add the chick peas, stock and tomato and simmer for 20 minutes.

    3. Step 3

      Stir in the peanut butter and soy milk.

    4. Step 4

      Puree until smooth and serve garnished with the set aside chickpeas and fresh parsley.

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