Tomato Carrot Soup with Chickpeas and Goat's Cheese - Tomat- och morotssoppa med kikärter och getost

TOMATO CARROT SOUP WITH CHICKPEAS

AND GOAT'S CHEESE

Tomat- och morotssoppa med kikärter och getost

Serves 4

2 tablespoons olive oil

1 chopped onion

1 sliced garlic clove

1 lb 12 oz crushed tomatoes

1.2 cup water

7 oz sliced carrot

1 vegetable bouillon cube

½ teaspoon black pepper

½ teaspoon salt

Chickpea topping:

14 oz canned chickpeas

2 tablespoons olive oil

5.3 oz crumbled goat's cheese

0.4 cup water cress

½ teaspoon black pepper

Heat up the oil in a frying pan and brown onion and garlic for 3 minutes. Add crushed tomatoes, water, carrots, bouillon cube, black pepper and salt. Boil for 10 minutes and then mix the soup until smooth with a hand mixer.

Rinse the chickpeas in cold water. Mix with remaining ingredients for the topping and serve with the soup.

Enjoy!

Bella