Creamy roasted vegetable soup with chickpeas
This comforting root vegetable soup is thick and nourishing – perfect for the colder months. Roasting the veg first provides a deeper, caramelized flavour.
Ingredients
Additionally:
Preparation
Step 1
3 potatoes – ½ sweet potato – 2 carrots – 1 onion – 1 leek – 1 head of garlic – 2 ½ cm piece of ginger – ½ bunch of coriander – 3 tbsp olive oil – 1 tsp ground cumin
Preheat the oven to 190 degrees Celsius. Wash and dice vegetables, finely chop garlic, ginger and herbs. Arrange them on a baking sheet, toss in the oil, sprinkle with cumin and bake for 25 minutes until golden brown.
Step 2
1 litre of vegetable stock – 200 ml tomato passata – 2 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon – ½ tsp of mixed pepper
Transfer the roasted vegetables to a pot, pour in the stock and tomato passata, and cook for 15 minutes. Blend the mixture into a smooth creamy soup and season with Kikkoman Ponzu Lemon and pepper.
Step 3
100 g cooked chickpeas – 50 g celeriac – ½ bunch of coriander – 2 tbsp sour cream
Serve the soup with cooked chickpeas, grated celeriac, chopped coriander and sour cream.
Recipe-ID: 1150
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3 potatoes – ½ sweet potato – 2 carrots – 1 onion – 1 leek – 1 head of garlic – 2 ½ cm piece of ginger – ½ bunch of coriander – 3 tbsp olive oil – 1 tsp ground cumin
Preheat the oven to 190 degrees Celsius. Wash and dice vegetables, finely chop garlic, ginger and herbs. Arrange them on a baking sheet, toss in the oil, sprinkle with cumin and bake for 25 minutes until golden brown.
1 litre of vegetable stock – 200 ml tomato passata – 2 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon – ½ tsp of mixed pepper
Transfer the roasted vegetables to a pot, pour in the stock and tomato passata, and cook for 15 minutes. Blend the mixture into a smooth creamy soup and season with Kikkoman Ponzu Lemon and pepper.
100 g cooked chickpeas – 50 g celeriac – ½ bunch of coriander – 2 tbsp sour cream
Serve the soup with cooked chickpeas, grated celeriac, chopped coriander and sour cream.
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