Spiced Roasted Tomato and Basil Soup
Serves N/A
Prep Time 15 mins
Cooking 30 mins
Level low
Ingredients
- 1 x can 400g Mayor Cherry Tomatoes
- 1 Large Red Onion
- 150g Sliced Feta Cheese
- 200g Rinsed and drained Mayor Chickpeas
- 1tbsp Olive Oil
- Salt and pepper to season
- 2tsp Ras il hanout (spice)
- 1tsp Cumin seeds
- 1tsp Ground Cumin
- 1tbsp Smoked paprika
- 2 whole Cloves of garlic
- 500-600ml Hot Pinto’s Pride Vegetable Spoon Stock
- 10 Leaves Fresh Basil
For this recipe you will need a large oven roasting dish. Place in the tinned cherry tomatoes, red onion, feta cheese and chickpeas. Drizzle with olive oil, season well with salt and pepper and sprinkle over the spices. Bake in the oven at 200'c for 30 minutes. Also, cut the heads off the garlic, season with salt, pepper and olive oil and wrap up in foil. Bake in the oven for 30 minutes also. When ready, place the roasted vegetables and feta into a food processor along with the basil leaves. Squeeze in the pulp out of the 2 globes of roasted garlic and blitz together well. Add in enough of the hot vegetable stock to create thick but smooth soup. Serve drizzled with extra olive oil, basil leaves and a few of the reserved roasted chickpeas. Recipe by Aceline Limited
