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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

Gochujang Soup
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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.
    5 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.
    6 months ago
    loved this, used tinned tomatoes rather than fresh as not in season in UK winter.
    A
    Amanda M.
    9 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.
    10 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.
    10 months ago
    So roasting the veggies and chickpeas but without any oil?
    Mob
    Mob
    10 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.
    10 months ago
    Absolutely delicious
    S
    Stella P.
    10 months ago
    Roughly how much quality - grams - sweet potatoes - they come in such different sizes? Many thanks
    Mob
    Mob
    10 months ago
    ·
    Admin
    Hi Stella – we used an average supermarket sweet potato which will weigh about 130g

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