Smokey Roasted Tomato & Garlic Soup
Serves 2
Takes 30 mins
- 500g fresh tomatoes
- 4 large garlic cloves
- 1 large red onion
- 400g vegetable stock
- 1 tsp smoked paprika
- Pinch of chilli flakes
- Salt
- Crispy tempeh croutons and chickpeas
- 1/2 block Plant Power Tempeh cut into small crouton size pieces
- 1 small tin chickpeas
- 1/2 tsp Smoked paprika
- 1/2 tsp cumin
- Salt
- In a large roasting tray, add the chopped baby plum tomatoes, garlic cloves, and red onion along with a good drizzle of olive oil and salt
- Pop into a pre heated oven at 180c and cook until they are nicely softened.
- Remove from the oven and allow to cool
- Place the cooler tomatoes, garlic cloves (skins removed) and onion into a food processed and blend until smooth.
- Pour the mixture into a pan and begin to heat up adding the vegetables stock, smoked paprika and the pinch of chilli flakes. Adjust the salt to your liking and heat until nicely warmed up
- If you like your soup really thick, then adjust the vegetable stock amount
- Crispy tempeh croutons and chickpeas
- In a pan add some olive oil and once hot add the tempeh along with the paprika, cumin and salt. Cool the tempeh over a high heat until nice and crispy and then add in the drained chickpeas and coat with the spices and cook until they become crispy as well.
- Serve the soup topped with the tempeh and chickpeas with a little coriander and some bread
