Soup is one of the easiest and most reliable dishes to freeze. Make two batches of this delicious soup and freeze one for a quick midweek winter dinner dish. This dish is made with Rhodes Quality Tomato Indian Style, perfectly blended spices for your convenience.

Ingredients

• 1 x 400 g can Rhodes Quality Tomato Indian Style
• 1 x 400 g can Rhodes Quality Chickpeas, drained
• 15 ml (1 T) butter
• 15 ml (1 T) sunflower oil
• 1 medium brown onion, chopped
• 1 clove garlic, crushed
• 2 carrots, chopped
• 500 ml (2 C) prepared chicken stock
• salt
• 125 ml (½ C) plain yoghurt or cream

To serve: stir in the yoghurt or cream and top with the coriander leaves.

Method

1. Heat the butter and oil in a large saucepan and fry the onion, garlic, and carrots for 5 minutes or until the onion begins to soften.
2. Add the can of Rhodes Quality Tomato Indian Style and the chicken stock and bring to the boil.
3. Add the Rhodes Quality Chickpeas.
4. Lower the heat to medium and simmer the soup for 15 minutes until the vegetables are cooked and soft.
5. Puree the soup using a food processor or blender until smooth.