Tomato soup with shrimps and chickpeas

Heat the oil in a soup pan and fry the onion for 1 min. Meanwhile, clean the orange, grate the orange zest and squeeze out the fruit.

Add the orange zest, the sprigs of rosemary and the shrimp to the onion and cook for 1 min on medium heat.

Slice the cauliflower florets coarsely and add with the mix for tomato vegetable soup, the orange juice and the peeled tomatoes to the onion mixture.

Squeeze the tomatoes with the back of a wooden spoon, add the water and bring the soup to the boil while stirring.

Turn down the heat and let the soup cook for another 6 minutes. Add the chickpeas for the last 2 minutes. Stir through, remove the sprigs of rosemary and serve.