A silky, golden soup from roasted squash, our passata and a spoonful of chickpeas for body.

Ready in 35 min.

You need

  • 1 small squash, halved and seeded
  • 1 jar Tomato Passata
  • 2 tbsp Extra Virgin Olive Oil
  • 1 jar Cooked Chickpeas, drained
  • Sea salt and pepper

Method

  1. Roast the squash with half the oil at 200°C for 30 minutes.
  2. Scoop it into a pan with the passata, chickpeas and a cup of water; simmer for 5 minutes.
  3. Blend until smooth, season and finish with the rest of the oil.