Yay! Soup season has arrived. I like to make large batches and freeze extra portions in mason jars. I am also very much into soups that are blended so that chopping with a little person on my hip is minimal. This one is delicious.
▪ 1 tablespoon olive oil or coconut oil
▪ 1 small yellow onion, chopped
▪ 2 big garlic cloves, no need to chop
▪ 1 teaspoon smoked paprika (sometimes I use sweet paprika)
▪ salt, pepper
▪ splash of balsamic or sherry vinegar (approximately 1 tablespoon)
▪ 1 14-oz. can of diced tomatoes, with juice
▪ fresh thyme - leaves from 2 sprigs, or ½ tsp dried
▪ 1 cup cooked chickpeas (rinsed, drained)
▪ 1 cup coconut milk, full fat tastes best
▪ 1.5 cups water or vegetable or chicken broth
Heat oil in a medium pot. Add the onion, garlic a few pinches of salt and pepper, and cook until the onion is translucent. Add the paprika and cook until fragrant (30 seconds or so). Add a good splash of balsamic vinegar and stir. Add the tomatoes and thyme leaves. Stir, then add the chickpeas, coconut milk and water. Cover and gently simmer for 20-30 minutes. Uncover and let cool slightly.
Transfer to a blender and puree.
Note: This soup tastes even better the next day so it is a great one to make in advance.