Roasted Red Pepper Soup
These vegan, creamy, pureed roasted red pepper soup has a distinctly Spanish leaning. Serve hot or chilled.
- 2 red bell pepper
- 2 potatoes
- 1/2 bulb onion
- 3 cloves garlic
- 1 tbsp smoked paprika
- 3 cups vegetable broth
- 3 tbsp olive oil
- salt and pepper
Preheat the oven. Place chopped potato, onion and garlic on a baking sheet. Sprinkle with paprika, olive oil, salt and pepper.
On another baking sheet place chopped bell pepper. Sprinkle with olive oil, salt and pepper.
Roast both baking sheets 20-30 min. 365F.
Once ready, add all the ingredients to blender and blend until roughly smooth.
Pour puree to a pot, add vegetable broth. Simmer for 5 minutes. Add salt and pepper to taste.
Calories: 210kcalCarbohydrates: 26gProtein: 3gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 716mgPotassium: 623mgFiber: 4gSugar: 5gVitamin A: 3103IUVitamin C: 98mgCalcium: 25mgIron: 2mg