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.
3 potatoes – 0.5 sweet potato – 2 carrots – 1 onion – 1 leek – 1 head of garlic – 2.5 cm piece of ginger – 0.5 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 l of vegetable stock – 200 ml tomato passata – 2 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon – 0.5 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 – 0.5 bunch of coriander – 2 tbsp sour cream
Serve the soup with cooked chickpeas, grated celeriac, chopped coriander and sour cream.
Recipe as PDF
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