Sweet potato & pea soup
A warming soup with sweet potato, Brussels sprouts and peas—ideal for a cosy lunch on cold days, with Kikkoman Less Salt Soy Sauce bringing a rich, savoury depth to the flavour.
Preparation
Step 1
300 g sweet potatoes – 300 g Brussels sprouts, blanched – 50 g red onion – 2 tbsp olive oil – 2 garlic cloves, finely chopped – 800 ml vegetable stock – 2 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce – 50 g frozen peas
Peel the sweet potatoes and cut them into cubes. Cut the Brussels sprouts in half and finely dice the onion. Heat the olive oil in a pot and sauté the vegetables. Add the garlic, vegetable stock and Kikkoman Less Salt Soy Sauce. Simmer over low heat for 8 minutes, then add the peas and cook for another 4 minutes.
Step 2
100 g cooked quinoa – ½ tbsp chopped parsley
Spoon the quinoa into lunchboxes, pour in the soup and sprinkle with the chopped parsley.
Recipe-ID: 1552
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300 g sweet potatoes – 300 g Brussels sprouts, blanched – 50 g red onion – 2 tbsp olive oil – 2 garlic cloves, finely chopped – 800 ml vegetable stock – 2 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce – 50 g frozen peas
Peel the sweet potatoes and cut them into cubes. Cut the Brussels sprouts in half and finely dice the onion. Heat the olive oil in a pot and sauté the vegetables. Add the garlic, vegetable stock and Kikkoman Less Salt Soy Sauce. Simmer over low heat for 8 minutes, then add the peas and cook for another 4 minutes.
100 g cooked quinoa – ½ tbsp chopped parsley
Spoon the quinoa into lunchboxes, pour in the soup and sprinkle with the chopped parsley.
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![[Translate to Englisch (EU):]](https://www.kikkoman.eu/fileadmin/_processed_/2/8/csm_1564_Set4_recipe5_Soy-glazed_baked_chicken_with_vegetables_Desktop_Header_6f552cd773.webp "[Translate to Englisch (EU):]")
