Tomato soup with potatoes and chickpeas

Tomato soup with potatoes and chickpeas

Tomato soup with potatoes and chickpeas soup

Servings 4


  • 2 onions
  • 5 potatoes
  • 1 red pepper
  • 1 tbsp oil
  • 800 g peeled tomatoes
  • 1 clove garlic
  • dl vegetable broth water + cube
  • 1 can chickpeas


  • 100 g Greek yogurt 2%
  • a little pesto and basil leaves or chopped parsley for the adults


  • 300 g whole meal bread


  • Peel and chop the onions.
  • Peel the potatoes and cut them into smaller pieces. Rinse and clean the pepper and cut it into smaller pieces.
  • Arrow and chop the garlic finely.
  • Sauté onions, potatoes and peppers in a pan with the oil for 3-4 minutes.
  • Add peeled tomatoes, finely chopped garlic, broth and chickpeas. Boil the soup under a lid for approx. 20 minutes.
  • Blend the soup with a stick blender. Taste the soup and add if necessary. coarse salt and pepper. Bring the soup to a boil again.
  • Rinse and chop basil. 9. Garnish the soup with yogurt.

For the adults

  • You can garnish the soup with basil leaves or chopped parsley. You can also top the soup with pesto or spread pesto on whole meal bread that you serve with the soup.

For the child

  • Do not decorate with green sprinkles. There may be soil and thus soil bacteria on parsley, chives and other leafy greens - even after thorough washing.
  • Give the child fat (good quality olive oil) on the bread instead of store-bought pesto that contains too much salt.
  • NOTE! Be careful with the salt. Taste the food before salting.


You can use parsley instead of basil. You can use dried chickpeas, which you soak in water the day before you need to use them. Follow the instructions on the packaging.
    Your Cart
    Your cart is emptyReturn to Shop