Oriental tomato soup

1 Peel and chop the onions and garlic. Peel, wash and cut the carrot and the turnips into cubes.

2. Heat the olive oil in a pot. Add the onion and garlic. Leave to fry for 2 to 3 minutes while stirring. Add the carrots and the turnips. Cook for a few minutes, then add the tomatoes.

3. Pour 1 litre of water and incorporate the crumbled beef stock cube. Season with salt and pepper and sprinkle with the four-spice blend and cumin. Leave to cook for 20 minutes over low heat. Blend the mixture coarsely ensuring that some pieces of vegetable remain whole. Pour it back into the pot. Add the chickpeas and cook for 15 minutes. Wash the sprigs of cilantro.

4. Divide the soup into bowls and sprinkle the cilantro.

 Photo credit: Sucré Salé