Ingredients with Measurements:
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 jar (12 oz) Bostongurka (Swedish sweet and sour pickled cucumber)
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, sauté the onion and garlic in olive oil until softened.
2. Add the vegetable broth, diced tomatoes, chickpeas, and Bostongurka to the pot. Stir to combine.
3. Add the dried thyme, salt, and pepper to taste.
4. Bring the soup to a boil, then reduce heat and let simmer for 20 minutes.
5. Remove the pot from heat and let cool slightly.
6. Using a blender or immersion blender, blend the soup until smooth.
7. Return the soup to the pot and reheat if necessary.
8. Serve hot, garnished with chopped fresh parsley.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Simmer on low heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 220
- Fat: 7g
- Carbohydrates: 34g
- Protein: 8g
Substitutions for ingredients:
- Vegetable broth can be substituted with chicken broth or water.
- Dried thyme can be substituted with dried oregano or basil.
- Fresh parsley can be substituted with cilantro or basil.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Use different types of pickled vegetables, such as pickled beets or pickled carrots, for a different flavor profile.
- Add a dollop of sour cream or Greek yogurt on top for a creamy finish.
Tips and tricks:
- Be sure to rinse the chickpeas well to remove any excess salt.
- If using a blender, blend the soup in batches to avoid overfilling the blender.
- Taste the soup before serving and adjust seasoning as needed.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat soup on the stovetop over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a sprig of fresh parsley on top.
Garnishes:
- Chopped fresh parsley or cilantro
- A dollop of sour cream or Greek yogurt
- Croutons or crackers
Pairings:
- Serve with a crusty bread or a side salad for a complete meal.
Suggested side dishes:
- Mixed green salad with a vinaigrette dressing
- Garlic bread or breadsticks
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Be sure to refrigerate leftover soup promptly to prevent bacterial growth.
Food history:
- Bostongurka is a traditional Swedish sweet and sour pickled cucumber that is often used in sandwiches and salads.
Flavor profiles:
- Sweet and sour, tangy, savory
Serving suggestions:
- Serve hot as a main dish or as a starter soup.
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Region: Swedish