Hi, Hey, Hello, how are you?!

I’m afraid to say that my blog has taken a back seat and to be honest I’m ok with it!

Blogs are created for the fun and creativity of the person doing it and if you force yourself to write it’s no longer fun, so…that’s it, I’ll write when I want!

I thought I’d share a little recipe with you today for the easiest soup and pita chips ever!

It’s Veggie.

It’s Vegan.

It’s Fresh.

And it’s so customizable! You do you!

If I’m honest I didn’t measure or weight anything, that’s the beauty of soups, anything goes! But I will put rough amounts below, so here’s what I used:

Makes around 5-7 bowlfuls

For the Soup

11 Big tomatoes on the vine (if you can get it from your local market like I did, bonus points)
2 White Onions
3-4 Garlic Cloves
Big glug of extra virgin olive oil (any oil you like)
Himilayan Pink Salt & Black Pepper
Sprinkle of Dried Basil
Pinch of Fresh Lemon Thyme (what I had in the garden)

For the Pita Chips

2 White Pita Breads
Drizzle of extra virgin olive oil
Himilayan Pink Salt & Black Pepper
Sprinkle of Paprika, Cayenne, Ground Cumin & Ground Coriander

So here’s what I did…

Preheat the oven to 180 degrees Celsius (200 degrees if you don’t have a fan assisted oven).
Wash veggies and chop onions into wedges.
Leave tomatoes on the vine and garlic in their skins.
Coat everything with olive oil, salt, pepper, any herbs you are using and place in a roasting tray.

Place in the oven for 30-40 minutes, just check on them every now and then and take them out of the oven once the tomatoes skins are peeling and the onions are cooked.

Meanwhile, prep the pita’s by cutting them into triangles and coating with olive oil, salt, pepper and spices. Again you can use any spices/herbs you like (sesame seeds are also good for this!)
Place on baking sheet and put the in the oven for 10 minutes or until golden and crispy.
Leave them to cool slightly when out of the oven to crisp further. They get super crisp!!

Once the veggies are out of the oven, remove tomatoes from vines and squeeze the garlic of of their skins.
Place all veg in a food processor/blender, pulse until you have reached your desired consistency – you can make it super smooth or leave it chunky.

Top Tip: add a cooked potato to the mixture to make a creamy soup without the cream!

I personally added some water to dilute the intensity, but you can leave it as is or add some veg stock if preferred. Taste and season (be cautious with the salt).

And that’s it! Serve and enjoy.

Both the recipes above are completely vegan, however I decided to top my soup with sour cream and cheese (which is not). But feel free to add any toppings you like.

This soup is a perfect base that can be easily adapted.

You can add any veg in the roasting tin (sweet potato, butternut squash etc. are all good) or if you are not veggie you could add some cooked shredded chicken, the possibilities are endless!

Hope you enjoyed this easy recipe and it gets you inspired to make some soup!

Thanks for reading 🙂