Sunday Soup.

I realize I am posting this one Monday. But I made it on a Sunday so it counts as Sunday Soup.

I read somewhere, sometime, in some cookbook: Happiness is lasagna in the freezer. Well for me,

Happiness is a good soup in the freezer.

Part of my weekend routine involves making a big batch of soup. I like to start the week off right with a healthy Sunday night dinner.  I’m not a bit fan of the traditional and heavy Sunday night meals. We usually eat early and lightly. Not too much fuss. If you come by for a visit on a Sunday know this is probably what you are getting. Unless of course it is summer and I’m making salad or Monday is a holiday in which case Sunday Soup becomes Monday soup. Well, anyway….

I always make enough so that I have leftovers for lunch for a few days at least. Even better if I have enough to freeze and stash for a whole other family meal – that is true happiness.

This weeks soup:

A brightly coloured and flavoured soup, rich from the sun-dried tomatoes and tahini. Filling. I highly recommend the parsley and a dash of dark toasted sesame oil drizzled before serving.

Soup: Sun-Dried Tomato and Chickpea WEGO weekend cooking tomatoes soup recipe meal planning food chickpeas

Sun-Dried Tomato & Chickpea Soup

from Garden of Vegan
Serves 6
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 large carrots, chopped
  • 2-3 cloves of garlic, crushed
  • 1 teaspoon cumin
  • 1 teaspoon dry mustard
  • 1/8 teaspoon cayenne, or more if you like it spicy
  • 3-1/2 cups cooked or canned chickpeas
  • 750 ml can crushed tomatoes
  • 6-8 sundried tomatoes, dry (not packed in oil), chopped
  • 1/2 tablespoon apple cider vinegar
  • 1 tablespoon soy sauce or Braggs aminos
  • 4 cups vegetable stock or water
  • 2 tablespoons tahini
  • 1 teaspoon of dark sesame oil, for flavour
  • salt and pepper to taste
  • 1/4 cup fresh parsley, chopped

In a large pot on medium heat, cook onions and carrots until soft and translucent. Add garlic and spices and cook, stirring constantly for about 1 minute. Add chickpeas, tomatoes, vinegar, soy sauce and stock. Bring to a boil, reduce heat and simmer for 20 minutes or until carrots are tender.  In a blender, blend half of the soup with tahini until smooth. Return to pot, heat through, add salt and pepper if need. Garnish with parsley.