Roasted vegetable soup
Warm up with our wholesome roast veg and millet soup – a comforting and healthy option for a quick, nutritious meal during the day.
Preparation
Step 1
2 carrots – ½ courgette – 3 tomatoes – 1 red pepper – ½ large onion – 2 tbsp olive oil – 2 tbsp chopped parsley
Cut the vegetables into smaller pieces, rub them with the olive oil and chopped parsley, place on a baking tray and roast for 20 minutes at 200 °C.
Step 2
1 litre vegetable stock – 2 tbsp Kikkoman Naturally Brewed Soy Sauce – ½ tsp pepper – 1 tbsp chopped parsley – 100 g cooked millet
Place the baked vegetables in a pot, pour over the stock and cook for 15 minutes. Purée with a hand blender, season with Kikkoman Soy Sauce, pepper and parsley, and serve with the millet.
Recipe-ID: 1309
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2 carrots – ½ courgette – 3 tomatoes – 1 red pepper – ½ large onion – 2 tbsp olive oil – 2 tbsp chopped parsley
Cut the vegetables into smaller pieces, rub them with the olive oil and chopped parsley, place on a baking tray and roast for 20 minutes at 200 °C.
1 litre vegetable stock – 2 tbsp Kikkoman Naturally Brewed Soy Sauce – ½ tsp pepper – 1 tbsp chopped parsley – 100 g cooked millet
Place the baked vegetables in a pot, pour over the stock and cook for 15 minutes. Purée with a hand blender, season with Kikkoman Soy Sauce, pepper and parsley, and serve with the millet.
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