15 Minute Smoky Tomato Chickpea Soup

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

4 cups (960ml) vegetable broth

1 cup (88g) firmly packed soft sun-dried tomatoes (dry or packed in oil; pat excess oil off)

¼ cup (20g) chopped green onion (white and green parts)

2 medium fresh pitted dates

1 medium clove garlic (1 teaspoon minced)

1 teaspoon Celtic sea salt, plus more to taste

¼ teaspoon smoked paprika

⅛ teaspoon red pepper flakes

2 cups (300g) quartered fresh tomatoes

1 tablespoon fresh lemon juice, to serve

2 (15-ounce/425g) cans cooked chickpeas (3 cups (540g), rinsed and drained

½ cup finely chopped flat-leaf parsley, plus more to serve

Directions at theblendergirl.com

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