Gochujang & Tomato Soup With Crispy Chickpea Croutons

4.5
9
Notes
50 mins cook
A spicy plant-based soup with caramelised gochujang and a creamy coconut broth. Ideal when you're feeling under the weather.
Christina Soteriou

Christina Soteriou

Add to plan
Gochujang Soup
Serves
2
Sweet Potato
Red Onion
Red Pepper
Cooked Chickpeas
Cherry Tomatoes
Gochujang
Smoked Paprika
Coconut Milk
Water
Soy Sauce
Rice Wine Vinegar
Vegetable Stock Cube
Olive Oil
TO SERVE:
Roasted Peanuts
Spring Onion
Crispy Chilli Oil

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Notes
(7)

J
Janine R.
2 months ago
Used tinned tomatoes and it came out perfect, doubled the recipe but ended 6 portions from it not 4! No complaints from me though, stashed some in the freezer
C
Clare M.
3 months ago
loved this, used tinned tomatoes rather than fresh as not in season in UK winter.
A
Amanda M.
6 months ago
(edited)
Is it 400g of roasted chickpeas for 2 as it says? This seems a lot to add to two bowls of soup as a topping at the end.
P
Peter K.
7 months ago
Decent but would omit the vinegar next time. Too sour. Not very spicy so I'd add fresh chilli at the beginning or something to give it a bit more of a kick if that's what you're after.
F
Francesca T.
7 months ago
So roasting the veggies and chickpeas but without any oil?
Mob
Mob
7 months ago
·
Admin
Hi Francesca, thanks so much for the helpful feedback! We recommend drizzling the veggies and chickpeas with a little olive oil before roasting (we've updated the recipe).
C
Carlo F.
7 months ago
Absolutely delicious
S
Stella P.
7 months ago
Roughly how much quality - grams - sweet potatoes - they come in such different sizes? Many thanks
Mob
Mob
7 months ago
·
Admin
Hi Stella – we used an average supermarket sweet potato which will weigh about 130g

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