Creamy Red Pepper & Chickpea Soup with Honey Feta Cottage Cheese Toastie

Rich, creamy roasted red pepper and chickpea soup with a golden, crispy honey feta cottage cheese toastie for dunking. The perfect comforting lunch.

By @emthenutritionist

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 0 oil
• 1 red onion
• 0 cherry tomatoes
• 1 tsp harissa paste
• 0 salt
• 450 g roasted red peppers
• 1 tin chickpeas
• 250 g passata
• 1 chicken stock cube
• 600 ml boiling water
• 2 heaped tbsp cottage cheese
• 20 g feta
• 1 tsp honey
• 0 lemon juice
• 0 lemon zest
• 0 fresh parsley
• 0 garlic granules
• 2 slices sourdough bread
• 100 g cottage cheese
• 0 seasoning
• 0 stock

Instructions

1. Heat a little oil in a large saucepan over a medium heat.
2. Add the red onion, cherry tomatoes and harissa paste with a pinch of salt and sauté for 3–4 minutes until fragrant.
3. Add the roasted red peppers, chickpeas, passata, stock cube and boiling water. Bring to a gentle simmer and cook for 10–15 minutes, allowing the flavours to develop.
4. In a small bowl, mix together the cottage cheese, feta, a drizzle of honey, lemon juice, lemon zest, parsley and a pinch of garlic granules.
5. Spread the mixture over slices of bread, sandwich together, cut in half and toast in a pan or air fryer until golden and crisp.
6. Remove the soup from the heat and let cool slightly, blend until smooth, then add the cottage cheese and blend until silky.
7. Taste and adjust seasoning if needed. Add more stock if it’s too thick.
8. Serve the soup hot with the toastie on the side.