Creamy roasted vegetable soup with chickpeas

Total time55 mins

15 minspreparation time

40 minscooking time

This comforting root vegetable soup is thick and nourishing – perfect for the colder months. Roasting the veg first provides a deeper, caramelized flavour.

Ingredients

3 portion(s)

potatoes

sweet potato

carrots

onion

leek

head of garlic

2 ½ cm

piece of ginger

 ½ bunch

of coriander

3 tbsp

olive oil

1 tsp

ground cumin

1 l

of vegetable stock

200 ml

tomato passata

2 tbsp

Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon

 ½ tsp

of mixed pepper

Additionally:

100 g

cooked chickpeas

50 g

celeriac

 ½ bunch

of coriander

2 tbsp

sour cream

Nutritional facts (per portion):1482 kJ / 354 kcal

15 gFat

10 gProtein

43 gCarbohydrates

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 l 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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Featured product in this recipe

Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon

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

1 l 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.