Soups: Liquid Assets

 3 of 4 

Tomato, Chickpea and Pesto Soup

According to a study in the journal Appetite, adding chickpeas to your diet means you’ll feel fuller compared with days when you don’t eat them, and researchers credit the bean’s high fibre content for the walk-past-KFC effect. Cooked tomatoes throw the antioxidant lycopene into the mix, which studies show can protect skin from UV rays. Pesto adds a rich flavour, while basil is packed with antioxidants and magnesium, the latter of which regulates blood sugar and keeps energy levels stable, according to Dorfman.
 
Make it
1 In a pot, saute half a diced onion in olive oil over a medium heat. Add a crushed garlic clove and cook for 30 seconds.
2 Add two 400g tins of chopped tomatoes and 80ml of water; bring to the boil.
3 Add a teapsoon of sugar, and salt and pepper. Add a can of rinsed chickpeas. Simmer for 10 minutes.
4 Top each serving with a dollop of basil pesto.

Next page