A quick to assemble soup that is dairy and gluten free.
2 tablespoons of olive oil
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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