Sichuan-roasted red pepper soup with five-spice edamame relish
Serves: 4
Prep time: 25 minsTotal time: 
Recipe by Kathryn Bruton / Recipe photograph by Laura Edwards
Sichuan-roasted red pepper soup with five-spice edamame relish
Serves: 4
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
125Kcal
Fat
2gr
Saturates
0gr
Carbs
16gr
Sugars
16gr
Fibre
8gr
Protein
6gr
Salt
2gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 1 tbsp Sichuan (or Szechuan) peppercorns
- 2 garlic cloves, peeled
- 3 tbsp tamari or dark soy sauce
- 1kg red peppers (about 6 peppers), each deseeded and cut into 8 (set aside ½ pepper for the five-spice edamame relish, below)
- 250g ripe tomatoes, quartered (3 vine tomatoes)
- 1 medium red onion, peeled and roughly sliced
- 650ml vegetable stock
For the five-spice edamame relish
- 70g frozen edamame (soya) beans
- ½ red pepper (see above), diced
- a pinch of five-spice powder
- juice of ½ lime
Step by step
Get ahead
Make the soup the day before; chill. It can also be frozen.
- Preheat the oven to 200°C, fan 180°C, gas 6. Toast the Sichuan peppercorns in a dry frying pan for 2 minutes. Grind in a pestle and mortar, along with the garlic and a pinch of salt, to a rough paste. Add the tamari or soy sauce and mix well. Put the peppers and tomatoes in a large bowl, along with the sliced onion, and pour over the Sichuan peppercorn mixture. Use your hands to thoroughly mix, ensuring all the vegetables are coated.
- Spread out on a large baking tray and roast for 35-40 minutes, turning occasionally. When ready, transfer to a large bowl, cover with clingfilm and leave to stand for 10 minutes.
- Simmer the frozen soya beans for 5 minutes, refresh under cold water and pat dry. Finely chop the reserved red pepper. Mix the soya beans and chopped pepper with the five-spice powder, lime juice and salt. Refrigerate until needed.
- Heat the stock and, when almost boiling, pour three quarters of it into a blender and add the vegetables. Blend until silky smooth and add enough extra stock to achieve your desired consistency (if you use a stick blender, you may need to pass it through a sieve for a very smooth consistency). Return to the saucepan and bring back to the boil before serving with the edamame relish.
Chef quote
Sichuan peppercorns are native to the Sichuan province of China, and are actually the dried berries of a type of ash tree. With a lemony, peppery fragrance, they leave an amazing tingling sensation on the palate.
