Tomato and Pepper Soup with Kikkoman Soy Sauce and Lime

Tomato and Pepper Soup with Kikkoman Soy Sauce and Lime

#Stews & Soups #Vegetables

Tomato and Pepper Soup with Kikkoman Soy Sauce and Lime

4.5 2 ratings

Total time 1 h

1 h preparation time

Ingredients

4 portion(s)

550 g

tomatoes, quartered

1 

red pepper, deseeded and chopped

1 

red onion, roughly chopped

 ½ 

red chilli, roughly chopped

1 

garlic clove, roughly chopped

2 tbsp

sunflower oil

2 tbsp

Kikkoman Naturally Brewed Soy Sauce

1 litre

hot vegetable stock

200 g

can chickpeas, drained, reserving a few extra chickpeas to garnish

Juice of 1 lime

Watercress and croutons, to garnish

Nutritional facts (per portion):996 kJ / 238 kcal

10.4 gFat

Preparation

Step 1

Preheat the oven to 220⁰C (200⁰C fan oven) gas 7. Set a sieve over a bowl. Use a teaspoon to remove the seeds from the tomatoes, tipping them into the sieve to catch the juices underneath. Discard the seeds and reserve the juice.

Step 2

Put the deseeded tomato quarters, pepper, red onion, chilli and garlic in a roasting tin. Add the sunflower oil and toss to mix. Roast for 30min.

Step 3

Pour over the Kikkoman Soy Sauce and half the hot vegetable stock and continue to cook for 20min. Add the reserved tomato juice, remaining stock and chickpeas, then whiz in batches with a blender until smooth.

Step 4

Pour into a saucepan and reheat gently. Stir in the lime juice, then divide among four bowls and garnish with watercress, croutons and chickpeas. Serve immediately.

Recipe-ID: 48

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Featured product in this recipe

Kikkoman Naturally Brewed Soy Sauce

Preheat the oven to 220⁰C (200⁰C fan oven) gas 7. Set a sieve over a bowl. Use a teaspoon to remove the seeds from the tomatoes, tipping them into the sieve to catch the juices underneath. Discard the seeds and reserve the juice.

Put the deseeded tomato quarters, pepper, red onion, chilli and garlic in a roasting tin. Add the sunflower oil and toss to mix. Roast for 30min.

Pour over the Kikkoman Soy Sauce and half the hot vegetable stock and continue to cook for 20min. Add the reserved tomato juice, remaining stock and chickpeas, then whiz in batches with a blender until smooth.

Pour into a saucepan and reheat gently. Stir in the lime juice, then divide among four bowls and garnish with watercress, croutons and chickpeas. Serve immediately.

Let us know what you think

Click on the number of stars you want to give: the more the better!

Share with friends

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#Vegetarian #Autumn #Stews & Soups #Vegetables

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