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Roast Tamarillo Soup with Greek Yoghurt & Crispy Chickpea Croutons


PREP TIME: 30 minutes

COOK TIME: 60 minutes


Crispy Chickpeas

1 can chickpeas, drained and rinsed

1 tablespoons olive oil

1 tsp smoked paprika

Tamarillo Soup

2 kg tamarillos, halved lengthways

1 garlic bulb cut in half, skin left on

1 brown onion cut in half, skin left on

2 Tbsp brown sugar

¼ cup olive oil

Large bunch basil, plus extra to serve

600 ml chicken or vegetable stock

½ cup Greek yoghurt

For the chickpeas:

  • Heat oven to 200°C fan bake.

  • Pat dry chickpeas in a tea towel then spread onto a roasting tray tossing with olive oil to coat.

  • Roast until just brown and crispy, tossing occasionally for about 30 minutes.

  • Sprinkle with salt and smoked paprika and roast 2-3 minutes more. Set aside to cool.

For the tamarillos:

  • Reduce oven to 180°C.

  • Line a roasting dish with baking paper and place the tamarillos, garlic and onion cut side up,

  • Sprinkle with sea salt, freshly ground pepper, brown sugar and olive oil.

  • Cover the dish with foil and bake about 40 - 50 minutes until soft.

  • Remove foil and allow to cool slightly.

  • Squeeze the tamarillos, garlic and onion from their skins and process in a blender along with any juice from the baking trays and basil until smooth.

  • Heat the tamarillo mixture and stock in a saucepan over medium heat for 5-8 minutes, stirring occasionally. Check seasoning.

To serve:

  • Ladle into bowls with dolloped yoghurt, crispy chickpeas and extra olive oil.


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