Description
A hearty and flavorful tomato soup paired with crunchy multigrain hummus crispbreads, perfect for a comforting and nutritious meal. The soup features sautéed onions, carrots, garlic, smoked paprika, red lentils, and rich tomato passata, blended into a smooth texture. The crispbreads are topped with reduced-fat hummus, fresh cucumber, olives, thyme, and a sprinkle of smoked paprika for a delightful contrast.
Ingredients
Scale
Soup Ingredients
- 2 tbsp rapeseed oil
- 2 large onions (325g), chopped
- 320g carrots, sliced
- 4 garlic cloves, chopped
- 1 tbsp smoked paprika
- 100g dried red lentils
- 690g bottle passata
- 1 litre vegetable stock made with 1 tbsp bouillon powder
Crispbread Toppings
- 4 multigrain crispbreads
- 100g reduced-fat hummus
- ¼ cucumber, sliced
- 6 pitted Nocellara olives, sliced
- Pinch of thyme leaves
- Sprinkle of smoked paprika
Instructions
- Prepare the Vegetables: Heat the rapeseed oil in a large non-stick pan over medium heat. Add the chopped onions and sliced carrots and fry for about 10 minutes, stirring occasionally, until the vegetables are softened.
- Add Garlic, Paprika, and Lentils: Stir in the chopped garlic and smoked paprika, then add the dried red lentils. Cook for about another minute, allowing the flavors to meld together.
- Add Passata and Stock, Simmer: Pour in the bottle of passata and the prepared vegetable stock. Bring the mixture to a boil, then reduce the heat to medium. Cover the pan and simmer for 30 minutes, stirring occasionally, until the vegetables and lentils are tender.
- Blend the Soup: Remove the pan from heat and use a hand blender to whizz the soup until smooth and creamy. Serve half immediately and refrigerate the remaining soup for up to three days.
- Reheat Instructions: To reheat the chilled soup, warm it gently in a pan over low heat with a splash of water until it is piping hot throughout.
- Prepare the Crispbreads: Spread half of the reduced-fat hummus evenly over 2 crispbreads per person. Top each with sliced cucumber and Nocellara olives.
- Garnish and Serve: Sprinkle a pinch of thyme leaves and a dash of smoked paprika on top of the crispbreads. Serve alongside the hot tomato soup for a delicious and balanced meal.
Notes
- The soup can be stored in the fridge for up to three days.
- Use a hand blender for a smooth texture, or leave it chunky if preferred.
- This recipe is vegetarian and suitable for those seeking a low-fat meal option.
- Adjust the smoked paprika quantity to taste for milder or stronger smoky flavor.
- For gluten-free, substitute the multigrain crispbreads with gluten-free crispbreads.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: tomato soup, hummus crispbreads, vegetarian soup, easy healthy meal, lentil soup, smoky paprika soup, Mediterranean recipe, multigrain crispbreads
