Tomato Soup Drizzled with Mint-Flavored Avocado Yogurt & Crispy Chickpeas

Isabell Frank



Instagram: @issys_happiness

Heidelberg, Germany


3 large tomatoes

2 cans peeled tomatoes

2 red onions

½ cup sun-dried tomatoes

1 red chili

1 clove garlic

1 tsp sugar

½ tsp salt

1-2 tsp pepper

Large bunch of basil

2 tbsp olive oil

1 tbsp balsamic vinegar


Mint-flavored Avocado Yogurt

1 avocado

2 tbsp unsweetened soy yogurt

Juice of ½ lime

½ tsp capers


4-5 mint leaves


Crispy Chickpeas

1 can chickpeas

Olive oil





Dried coriander

Dried parsley


Paprika powder



1. Put 2 tablespoons olive oil into a large pot and heat it over a medium-high heat. Add in the onions, chili, garlic and 1 teaspoon of sugar and mix them together with a wooden spoon. Add the tomatoes and sun-dried tomatoes and roast them gently. Finally, add the cans of peeled tomatoes and the basil and cook everything until it’s soft. This should take about 8-10 minutes. Stir everything a few times so it cooks evenly and nothing sticks to the bottom of the pan.


2. In the meantime, mix all the spices, the olive oil and the chickpeas in a small bowl, put it on a baking tray and bake it for about 20 minutes at 390°F.


3. For the mint-flavored avocado yogurt, combine all ingredients in a large bowl and blend everything.


4. Remove the pot from the heat and blend everything until the soup is smooth. After this, reheat it on a medium heat for a few minutes. Add the pepper, salt and balsamic vinegar.

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