Tomato cream with chickpeas and croutons

Servings: 2-3

Ingredients

6 large ripe tomatoes cut into quarters

¾ large onion, julienned

1 vegetable bouillon cube (optional)

1 chopped avocado

1 cup foodMAP chickpeas

Salt and pepper

Olive oil

½ cup foodMAP crunchy mix

 

Preparation:

1.      Place the tomatoes and onion in a pot. Add olive oil, salt, and pepper and cook for half an hour over medium-low heat until tender. (You can also roast them in the oven if preferred.)

2.      Add enough water to cover the vegetables and the vegetable bouillon cube, then bring to a boil. Blend everything in small batches to prevent accidents with the blender due to steam.

3.      Return the soup to the heat, add the chickpeas, adjust seasoning, and serve.

4.      To serve, place some chopped avocado in each bowl, add the soup with chickpeas, and top with foodMAP Crunchy Mix.

Tip: For extra protein, you can add diced chicken.