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Gochujang & Tomato Soup With Crispy Chickpea Croutons

4.5
7
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
Serves
2
Sweet Potato
Red Onion
Red Pepper
Cooked 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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    Notes
    (5)

    A
    Amanda M.
    2 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.
    2 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.
    2 months ago
    So roasting the veggies and chickpeas but without any oil?
    Mob
    Mob
    2 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.
    3 months ago
    Absolutely delicious
    S
    Stella P.
    3 months ago
    Roughly how much quality - grams - sweet potatoes - they come in such different sizes? Many thanks
    Mob
    Mob
    3 months ago
    ·
    Admin
    Hi Stella – we used an average supermarket sweet potato which will weigh about 130g

    Christina Soteriou

    Christina (@christinasots) is a plant-based chef and recipe developer with a love for the Mediterranean flavours of her home, Cyprus. With an equal balance of healthy, flavourful and easy to make, there are no compromises here!

    Christina Soteriou
    View Chef profile

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