Tools
Tools
Ingredients
960 ml vegetable broth
88 g firmly packed sun-dried tomatoes (soft or packed in oil; pat excess oil off)
20 g chopped green onion (white and green parts)
2 medium fresh pitted dates
1 medium clove garlic (1 tsp minced)
1 tsp sea salt, plus more to taste
1/4 tsp smoked paprika
1/8 tsp red pepper flakes
300 g quartered fresh tomatoes
1 tbsp fresh lemon juice, to serve
425 g canned cooked chickpeas, rinsed and drained
70 g finely chopped flat-leaf parsley, plus more to serve
Step by step
Pour the broth, sun-dried tomatoes, green onion, pitted dates, garlic, salt, smoked paprika, and red pepper flakes into the jar of your KitchenAid® Power Plus® Blender.
Secure the lid, and set the blender to the Adapti-Blend™ Soup program.
Blend until the machine turns itself off.
Alternatively, blend for about 5 minutes, starting on speed 1 and gradually increasing to speed 10.
Add the fresh tomatoes, and lemon juice, secure the lid, and process on variable speed 3 for 3 to 5 seconds until the tomatoes are just broken up.
Add the chickpeas and parsley, and allow the soup to sit with the lid on for about 1 minute in order to warm up the beans.
The soup will come out of the blender hot.
Ladle into bowls, and enjoy immediately, topped with a sprinkle of chopped parsley.
For demo purposes, it would be better to pour the soup into a pot, and ladle it from there into small cups in order to get an equal distribution of the liquid and the chickpeas etc.