Grated Potato Paprika Soup

Ingredients:

(Serves 2)

2 tins tomatoes

1 tin chickpeas

1 tsp tahini

4 carrots

5 medium potatoes

1 tsp cumin

1 tsp paprika

1 cup frozen peas

2 large handfuls fresh homegrown lettuce

In a large pan add the tomatoes, chickpeas, 3 cups of water, tahini and the carrots roughly chopped. Bring to the boil and simmer. Meanwhile, peel the potatoes and grate them either by hand or with a food processor adaptor and set aside (be careful not to leave too long or they'll oxidise). Once the carrots are soft with a hand blender blend to form a thin soup. Then add the grated potato, cumin, paprika and stir into the soup. Cover with a lid and cook on low heat until the soup becomes thick, creamy and the potato shreds have started to disintegrate (about 15 minutes). Be careful not to let it burn on the bottom. Finally add the peas, stir and let cook for about 2 minutes. Then serve with fresh lettuce. Yum!