• 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


  1. 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. 

  2. 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. 

  3. 3

    Transfer the roasted veggies to a large saucepan, then add the stock, chickpeas, and 200mls of water - bring to a simmer then blend. 

  4. 4

    To serve, portion the soup up between 4 bowls, sprinkle a few croutons some sour cream and a few coriander leaves. 

Nutritional Details

Each serving provides
  • Energy 1549kj 370kcal 19%
  • Fat 13.0g 19%
  • Saturates 2.9g 15%
  • Sugars 19.0g 21%
  • Salt 1.7g 28%

% of the Reference Intakes

Typical values per 100g: Energy 255kj/61kcal

Each serving provides

43.0g carbohydrate 12.6g fibre 11.8g protein Four of your 5 a day

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