Roasted Red Pepper Soup
Prep time
10-15 mins
Cooking time
60 mins
Servings
4
Health Benefits
Loaded with Vitamins and Minerals. Bell peppers are full of antioxidants which promote eye health as well as help prevent heart disease and cancer. An immune boosting soup.Ingredients
1 red onion (peeled and quartered)
1 head garlic (5-6 cloves, peeled)
1 red chilli (seeds removed)
1 stalk celery (chopped)
1 carrot (chopped)
4 red bell peppers (seeds removed, quartered)
4 plum tomatoes (quartered)
1-2 tbsp extra virgin olive oil / Avocado oil
Salt and pepper (to taste)
1l vegetable broth (homemade or store-bought)
1 tbsp tomato paste
2 tbsp nutritional yeast (for vegan, you may want to choose one with fortified version)
Equipment
Chopping board
Knife
Airfryer or Deep roasting dish for oven
Blender
Sieve
Instructions
filter_1 Start by prepping all of your ingredients and preheat the oven to 220C/430F or 200C for Airfryer (don’t have to preheat).
filter_2 Arrange the vegetables (onion, garlic, celery, carrot, peppers, tomatoes, and chilli if using) in a deep roasting dish. Drizzle with olive oil or avocado oil and season with salt and pepper to taste. Don’t add too much, you can always adjust the flavour later.
filter_3 Roast the veggies until they are soft. The tomatoes should release a lot of moisture.
filter_4 Transfer the contents of the oven dish/airfryer into a blender, along with vegetable broth, tomato paste, and nutritional yeast. Blend for 1-2 minutes until the texture is consistent. Add more salt and pepper if desired.
filter_5 Optional: strain the soup through a sieve or ricer for a smoother texture.
Notes
This recipe is great because the vegetables don’t have to be cut very finely or neatly, as it is blended all together in the end. If you’re not a fan of spice, you’re welcome to forego the chilli pepper. You can prepare a larger batch by doubling the amount of ingredients. This soup will last 4-7 days in the fridge, or it can be split into portions and frozen.Before Blend
After Blend
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