It is raining, grey and depressing outside. Inside there is warmth, knitting of lace (more on this later) , coffee and chocolate orange, and making of soup. I made this for lunch today and while we were eating it decided that it was good enough to write the recipe down so I could make it again some time. Sadly, by the time I decided it was nice enough to go on the blog there wasn't enough of it left to take a decent photo of, so I've just written it down and you'll have to trust me.
1 tablespoon butter or buttery marg type stuff
1 tablepoon olive oil
1 small onion
1 clove garlic
2 sticks celery
1 small tin chickpeas
1/2 hot red chilli
some tomato puree (about 2" from a tube)
400g can of rich chopped tomatoes
about 1/2 can of water
1 teaspoon reduced salt bouillion powder
some dried basil
small cup of milk with a pinch of baking soda mixed in
few grinds of black pepper
Heat butter and oil together and add roughly chopped onion and garlic, chopped celery and radishes. Chuck in drained and rinsed chickpeas. Chop chilli into very small pieces, add them in. When the onion is softened, stir in the tomato puree and let it cook for 5 minutes. Then add in the tin of tomatoes and water used to rinse out the can. Add in milk and powder, herbs and pepper. Cover, bring to boil and let it simmer for a while, about 10 minutes. Ladle out a bowl full of the chunky soup and whizz up the rest with a hand blender. Return the chunks and reheat if necessary. Serve with crusty bread and a swirl of creme fraiche if you are posh or with some granary sliced if you are me.