Roasted Tomato, Red Pepper and Chickpea Soup Recipe
If you’re craving something comforting yet nourishing our roasted tomato, red pepper and chickpea soup recipe is the perfect choice. Roasting the vegetables brings out their natural sweetness, while the chickpeas give it a hearty texture, making every bowl satisfying and full of flavour.
Topped with crispy parmesan kale, this soup delivers the perfect contrast of creamy and crunchy. It’s simple to make, ideal for batch cooking, and a great go-to for easy lunches or cosy dinners.
Cottage cheese is the secret ingredient here. Not because we're hiding it, just because you’ll never know it’s there. The result is rich, creamy soup that that’s packed with rich, roasted goodness and has 16 grams of protein per bowl.
Serves: 4
Prep time: 10 mins
Cook time: 35 mins
Ingredients
Soup:
- 300g large tomatoes
- 2 red peppers
- 1 tin of chickpeas (drained and rinsed)
- 1 medium sweet potato
- 200g cottage cheese
- 1 onion red
- 600ml vegetable stock
- Salt and pepper to taste
- 1.5 tablespoons of olive oil
The crispy kale:
- 2 large handfuls of kale
- 30g parmesan
- Black pepper
To serve
- Warm crusty bread or flatbreads (optional)
- 1 Tablespoon of 0% Greek yoghurt (optional)
Method
Preheat the oven to 190°C fan.
Add the kale to a separate roasting dish, toss in a teaspoon of olive oil along with the grated parmesan and a little black pepper. Roast for 5-10 minutes, until crisp. Once cooked, remove from the oven and set aside.
Remove the vegetables from the oven and add to a large saucepan, pour in the stock and simmer for a few minutes. Remove from the heat and allow to cool slightly.
Once cooled, blend the ingredients using a stick blender. Add in the cottage cheese and blend again until smooth. If the soup is too thick, add some water.
Ladle the soup into bowls or airtight containers, add a drizzle of yoghurt and top with the crispy parmesan kale.
Serve with flatbreads or warm crusty bread.
Leftovers:
Once cooled, pop leftover soup into airtight containers in the fridge and it will keep for up to 3 days. Make sure you store the kale separately, so it stays crispy, then reheat in the oven or airfryer for a couple of minutes before serving.
