1 Serving = 1 Green, 1 Purple, 1 Red, 1 Blue, 1 tsp
1 tsp olive oil
1/2 Green container yellow onion, chopped
1 garlic clove, chopped
1/2 tsp paprika
1 tsp balsamic vinegar
1/2 Green container tomatoes, chopped
1 Purple container plain tomato sauce
1 Red container chick peas, drained and rinsed
1 Blue container coconut milk
1/2 tsp dried basil
1/2 tsp dried oregano
salt and pepper to taste
1/2 cup water
1. Heat olive oil in a pot. Add the onion and garlic and cook until the onion is translucent. Add the paprika and cook for 30 seconds or so (until fragrant). Add the balsamic vinegar and stir.
2. Add the tomatoes, basil, oregano, chick peas, coconut milk and water. Stir until well combined.
3. Cover and gently simmer for about 20 minutes.
4. Let it cool for a few minutes then transfer to a blender and puree until smooth. Add additional water to thin the soup if necessary. I add a few drops of Sriracha to give it a little spice!