Roasted tomato & pepper, chickpea and fennel soup
I’ve become one of those green tea swigging and sloshing mothers; you know the type that inhales some fruit infused concoction in a wooden-chaired, Wi-Fi friendly café with parking spaces and then tackles daily activities of child work and home with many coloured pens, diary updates and sighs. It can’t be healthy.
Come to think of it, that inconvenient traffic in the mornings, every morning except for Friday but especially Mondays, that can’t be good for me either. That strenuous sense of urgency, the persistent red lights and agitated looks of people all around and even the bit where my heart skips a beat at the prospect of turning up late. Unhealthy. Maybe that cereal in the morning was a bad idea too; I mean its granola…what of the sugar content. Maybe porridge would have been a healthier choice but goodness I don’t have/make the time every day.
Maybe the porridge would curb the visits of the posh-crisp-eating fairy that depletes my supplies curiously quickly. I think she liked the Moroccan spiced ones this week. This is of course unhealthy. Probably just as unhealthy as the obligatory cookie ‘tasting’ today; my boy made them at nursery so of course it had to be done. There are a few cookie crumbs on my laptop even though honestly, I just ate a quarter. The laptop, it is often warming my lap and I keep thinking I should use a cushion because surely all this energy can’t be god good for my body or my eyes…goodness my eyes need testing again as those headaches are telling me.
The husband is frequently nudging me to either resume exercise classes or cancel my membership; healthy body, healthy mind? Maybe. On the one hand those endorphins from being in the pool, taking time away from the home and just talking to people outside of my usual routine feels good for me but the frequency of my visits has err, lapsed. Not the healthiest lapse I have had.
But what is healthy and deliciously easy is this wholesome roasted tomato & pepper, fennel and chickpea soup. The chickpeas shouldn’t ever be gritty or lumpy so there is a light and nutty creaminess that holds the soup together. It’s lightly sweet, a little smoky because of those peppers and spiced with fennel so smells an absolute treat. At first I was reluctant to share a soup recipe with you- Is it just too simple? But my goodness, it really is so freaking good.
I used my Optimum 9400 froothie and I got a superbly smooth and creamy result on this soup which is especially important for the chickpeas; there is no grainy or gritty bits and we are far from lumpy on the texture here. Luckily the size of the jug is plenty big enough to contain the soup without splashes or spills.
6 large and deep red tomatoes, quartered
2 large red peppers cut into large chunks
One medium sized bulb of garlic, unopened
One large red onion, cut into chunks
Rapeseed oil for drizzling
2 tsp. fennel seeds
¼ tsp. ground black pepper
1 tsp. ground cumin
1 tin of chickpeas, drained
600ml vegetable stock
- Line a baking tray with baking paper and place the tomatoes cut side up and then distribute the garlic, onions and peppers onto the tray. Lightly drizzle them with oil and then roast them until they catch a crisp colour and the peppers are soft enough to pull apart.
- Blitz the chickpeas into a completely smooth puree using ½ cup of water.
- In a large deep, non-stick pan heat 1 tbsp. of olive oil and then add the fennel seeds and allow them to sizzle before adding the ground cumin and allowing it to infuse for a few seconds.
- Now add the tomatoes, peppers and onions and then the vegetable stock.
- Bring the soup to a simmer before squeezing in the roasted garlic. Take the soup off the heat and then add the chickpea puree and blitz the soup with a hand whisk.
I served with fresh wholegrain bread with melted talegio.