HOUSE OF ASIA
See the recipe
Cream of roasted onion soup with tortilla chips
This delicate, velvety cream of roasted onion, enriched with Kara coconut milk and aromatic House of Asia miso paste, will delight with its deep flavor. Crispy Casa del Sur tortilla chips, fresh sprouts, and scallions add a unique touch. This combination of creamy soup and crunchy toppings will make any meal unforgettable!
Ingredients
- 400 ml Light Kara coconut milk
- 2 tablespoons House of Asia Light Soy Sauce
- 2 tablespoons House of Asia light miso paste
- 500 ml vegetable broth
- 500 g onion, coarsely diced
- 2 potatoes, peeled and roughly diced
- 50 g parsley, roughly chopped
- 3-4 cloves of garlic, finely chopped
- 2-3 sprigs of fresh thyme
- 2 tablespoons olive oil
- Salt
Tortilla chips:
- 2 Casa del Sur Wheat Wraps
- 200 ml rapeseed oil
- Pinch of salt
To serve:
- Any sprouts, e.g. leek
- Finely chopped spring onions
A method of preparing
- Drizzle the vegetables with olive oil, season with salt, and sprinkle with thyme. Bake in a preheated oven at 170 degrees Celsius (350 degrees Fahrenheit) for about 30 minutes, until tender.
- Pour the broth into a pot, add the roasted vegetables, and blend until smooth. Add the coconut milk, bring to a boil, and stir. Add the miso paste and season with soy sauce.
- Cut the wheat wraps into 2x2 cm squares, heat the oil, and fry the tortilla chips. Transfer the fried chips to a paper towel and season with salt or other spices.
- Serve the finished soup with chips, sprouts and spring onions.
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