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| 1 klein | Onion; very finely chopped |
| 1 | Cloves garlic finely chopped |
| 2 | Sticks celery; diced |
| 1 | Dessertspoon olive oil |
| | A little cornflour |
| 1 | 14 ounces ca chopped tomatoes |
| 1 | Dessertspoon tomato pur, e |
| 1 | Dessertspoon soya sauce |
| 1 | Bayleaf |
| 1/2 Teelöffel | basilicum dried |
| 1 Prise | rosemary dried |
| 2 Teelöffel | oregano dried |
| 1 Esslöffel | parsley fresh, chopped |
| 6 x ca. 30 g | Diced mixed root vegetables; (carrot, parsnip, |
| | Potato |
| 1 1/2 x ca. 1/2 Liter | water |
| 2 Teelöffel | Marigold Vegetable Bouillon or a |
| | Vegetable stock cube |
| | Seasoning |
| 1 1/2 x ca. 30 g | Tiny pasta shapes |
| 2 x ca. 30 g | Cooked chickpeas; (tinned can be used) |
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1. Put the onion, garlic and celery in a pan with the olive oil and saut, for about 5 minutes.
2. Add a little cornflour, stir and cook for a minute or two.
3. Add the tomatoes, tomato pur, e, soya sauce herbs, root vegetables, water and bouillon powder.
4. Bring to the boil, reduce the heat, cover and simmer for about 30 minutes.
5. Season to taste, add the pasta and chick peas and simmer for a further few minutes.
6. Add a little water if the soup is too thick. Serve hot.
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