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Easy broth and tangy tomato soup

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Ingredients

  • For the broth:
  • chick peas(1/2 cup)- soaked overnight
  • salt- 2 tsp
  • bay leaves-2
  • light soy sauce-2 tblspn
  • water 4 quartz
  • For the soup:
  • Crushed tomatoes- 1 cup
  • broth- 4 cups
  • pepper- 1 tsp
  • salt- i tsp
  • olive oil- 1 tsp
  • butter- 2 tbl.spn
  • finely chopped basil and thyme 1 tsp
  • corn starch- 1 tsp

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Broth:
slow cook chick peas with bay leaves,salt and soy sauce in water for an hour.

Step 2

strain the broth.
chick peas can be saved for other recipes

Step 3

Soup:
Add all Ingredients except corn starch
simmer for 20 min

Step 4

mix corn starch in a tsp of broth and add to thicken soup

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INGREDIENTS:

  • 1/4 cup / 50g of softened butter
  • 1 egg (divide the yolk and white)
  • 1/4 cup / 50g of sugar
  • Pinch of sea salt
  • 1 cup / 150g of flour
  • 1 cup / 100g of chopped nuts
  • Salted caramel
  • Melted dark chocolate

METHOD:

  1. In a bowl, mix together the butter, egg yolk, sugar, and salt.

  2. Add the flour and mix. Roll into a ball.

  3. Chill for 30 minutes.

  4. Remove from refrigerator. Divide the dough and roll into 1-inch balls.

  5. Dip each ball in egg yolk, and then roll in chopped nuts.

  6. Place on baking sheet (lined with parchment paper), and press your thumb into the center.

  7. Bake at 340°F/170°C for 12 minutes, or until golden.

  8. Remove from oven and let cool.

  9. Pour the salted caramel into the center groove,and drizzle with dark chocolate.

  10. Enjoy!

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