A spicy plant-based soup with caramelised gochujang and a creamy coconut broth. Ideal when you're feeling under the weather.
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Serves
2
Sweet Potato
Red Onion
Red Pepper
Chickpea
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
Serves
2
Sweet Potato
Red Onion
Red Pepper
Chickpea
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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Step 1.
Heat the oven to 180°C fan.
Step 2.
Peel and cube the sweet potato. Peel and chop the onion and roughly chop the red pepper. Drain the chickpeas.
Step 3.
Add the sweet potato, onion, red pepper and tomatoes to a large, lined baking tray. Add the chickpeas to a separate tray (or use the same tray but keep them separate). Drizzle with olive oil and roast for 20-25 mins until everything is soft and starting to caramelise. Remove from the oven and set aside.
Step 4.
Heat a little olive oil in a medium sized pot over a medium heat then add the smoked paprika and gochujang. Fry for a minute or two until the spices start to brown, then add the roasted vegetables, keeping the chickpeas to the side for topping.
Step 5.
Pour in the coconut milk (reserve a tiny drizzle for the end), water, soy sauce, rice vinegar and stock cube and summer for 10 mins. Use a hand or stand blender to blitz until smooth.
Step 6.
Roughly chop the peanuts and slice the green parts of the spring onion.
Step 7.
To serve, ladle the soup into bowls and top with the crispy chickpeas, sliced spring onion and chopped peanuts. Finish with a drizzle of crispy chilli oil and reserved coconut milk.
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