Ingredients (x 2-3):
1-2 cloves of garlic
100-150 g frozen soup vegetables
3/4 tablespoon soy sauce
½ tablespoon red curry paste
½ (vegetarian) bouillon cube
1 abundant tablespoon of tomato puree
around 200 g of chickpeas
7 dl water
a pinch of paprika powder and/or chili powder, rosemary, basil and oregano
Chop the garlic and onion. Cut the carrot into small cubes. Put these vegetables along with the soep vegetables into a pan with olive oil. Sauté them for a few minutes on mild heat. Then add salt, paprika and chili powders, as well as the soy sauce and the curry paste. Sauté the vegetables for a couple of more minutes.
Cut the tomatoes into small pieces and remove the green part. Remove the conservation water from the chickpeas. Add into the pan the tomatoes, the tomato puree, ½ bouillon cube, water and the chickpeas. Heat until the soup starts evaporating and then cook the soup on mild heat under cover for 20 minutes, mixing once in a while. Add the remaining spices during the cooking time.
It's a good idea to serve the soup with bread or grated cheese.