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Ingredients
• 1kg ripe tomatoes - left whole if using cherry, or roughly chopped if you're using larger vine or plum tomatoes
• 2 brown onions - peeled and quartered
• 2 large carrots - peeled and diced
• 2 red peppers - cored and cut into quarters
• 3tbsps vegetable oil - includes 1 for the croutons
• 2tbsp fajita seasoning - includes 1 for the croutons
• 700ml vegetable stock
• 400g (1 can) chickpeas - drained
• 4 slices bread, cut into cubes - slightly stale works well for croutons
• 4tbsp low fat sour cream - optional, to serve
• 10g fresh coriander, leaves picked - to serve
Preparation
STEP 1
• In a large baking tray toss all the vegetables in the oil, seasoning and fajita mix until evenly coated and then arrange them in a single layer on the tray and roast for 20-30 minutes at 180 degress;- until they are all cooked through.;
STEP 2
• Make croutons by tossing the cubes of bread in a small bowl with 1 tsp of olive oil, 1tbsp fajita seasoning and a good grind of black pepper. Lay onto a small baking tray lined with greaseproof;paper, place in the oven when the veggies have 10 minutes left.;
STEP 3
• Transfer the roasted veggies to a large saucepan, then add the stock, chickpeas, and 200mls of water - bring to a simmer then blend.;
STEP 4
• To serve, portion the soup up between 4 bowls, sprinkle a few croutons some sour cream and a few coriander leaves.