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A quick to assemble soup that is dairy and gluten free.
8 spring onions (sliced) 2 cloves of garlic (crushed) 2 tablespoons of chopped fresh rosemary 400g tin of tomatoes 3 cups of vegetable stock (750ml) 400g tin of chickpeas (drained)
1. Heat the oil in a medium saucepan, cook the onion, garlic and rosemary, stirring until the onion is soft. 2. Stir in un-drained crushed tomatoes, bring to the boil and simmer, uncovered for five minutes. 3. Add the stock and chick peas, simmer till heated through. Serve.
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