Tomato, fennel + chickpea soup {Vegan}
Recipe type: Lunch/ dinner
Serves: Serves 3-4
  • 400g or 1 tin of chopped tomatoes
  • 1 small bulb of fennel diced
  • 1 white onion peeled and diced
  • 1 stick of celery diced
  • 1 clove of garlic peeled and crushed
  • 1 tsp dried oregano
  • 2- 2+1/2 cups vegetable stock
  • ¾ cup chickpeas
  • 1 tbsp tomato puree
  • small bunch of basil
  1. Heat a little coconut oil in a large saucepan.
  2. Add in the celery, onion, garlic and fennel.
  3. Fry gently until the onion is a light golden brown.
  4. Add in the oregano, tomatoes, tomato puree, chickpeas and vegetable stock.
  5. Reduce the heat , cover and simmer for 20-25 minutes.
  6. Blend the soup with a stick blender or transfer the mixture to a blender and blend until smooth.
  7. add in the basil and blend again.
  8. Season to taste.
  9. Serve with a dollop of coconut yogurt along with a sprinkling of chickpeas and dried fennel seeds.
  10. Enjoy!
Recipe by The Good Food Goddess at