There are some kinds of soup which everybody knows. One of them is definitely tomato soup. Served as a cream soup or with noodles or rice, it is a traditional soup which parents order for their children in many corners of the world. In my home I usually serve it with rice or egg-batter noodles. I sometimes prepare cream tomato soup with feta cheese for myself.

The new Lidl cookery book inspired me to prepare a new tomato soup with chickpeas and pineapple. I got the idea from the book, but I prepared the soup in my own way. You may use the original recipe or mine. Choose your favourite.

Ingredients
1 tin of tomatoes
1 tin of chickpeas
half a pineapple
1 stick of celery
half an onion
2 cloves of garlic
half a chili pepper
500ml of vegetable stock
1 teaspoon of sweet paprika
1 tablespoon of butter
1 tablespoon of honey
2 tablespoons of lemon juice
salt and pepper
a fistful of cashew nuts

Slice the celery, onion, garlic and chili pepper and fry them in butter. Peel the pineapple and cut it into smaller pieces. Add the pineapple to the vegetables in the pan. Fry for a while. Add the tomatoes and vegetable stock, spice it up with the paprika, salt and pepper. Boil for 10 minutes. Add the chickpeas and boil for 5 minutes. Turn off the heat and add the lemon juice and honey. Put the soup in a bowl and decorate with the roast cashews and basil leaves.

Enjoy your meal!

Try also
Asian soup with bulgur and chicken
Tomato soup with sauerkraut
Strong and warming – pepper-tomato soup