Roasted Red Pepper Soup with Parsley
Although red peppers usually aren't my favorite veggie, I could eat this soup three meals a day. It's low calorie and low fat, vegan, and packed with vitamins and flavor!
Prep time: 20 min; Total time: 30 min
Ingredients:
- 1 tsp extra virgin olive oil
- 1-2 medium onions, chopped
- 2 cloves garlic, minced (optional)
- 2-3 ribs celery, chopped (or 1/4 c. celeriac, chopped)
- 3 carrots, chopped
- 1/2 a cauliflower, chopped (optional)
- 1-2 turnips, chopped (optional)
- 2-3 red peppers, chopped and seeded
- 1 large potato, chopped
- Water or vegetable broth (enough to cover veggies)
- 1/2 tsp. herbes de provence (optional)
- 1 bay leaf (optional)
- 1/4 c. (or more) fresh parsley, finely chopped
- Pinch salt
- Fresh pepper, to taste
Heat oil, onion, garlic, celery or celeriac, carrots, and red pepper in a saucepan on high heat. Once the onions are translucent, add cauliflower, turnips, and potato. Add enough water or broth to cover the veggies. Add herbes de provence and bay leaf, then cover the saucepan. Bring soup to a boil, remove the bay leaf, and then transfer it to a blender and blend it until smooth (in batches).
Lower the heat and add parsley. Cover and let simmer for a few minutes. Taste your soup and add salt and pepper if you wish.
Tips
If you want, you can roast the onion and the red pepper in the oven first (400 F for 20 min), but the soup tastes delicious even if you don't.
Try making this soup with orange and yellow peppers instead of (or in addition to) red peppers.
Instead of blending the soup, simmer it for an hour or two on medium low heat. The broth becomes very colorful, flavorful, and sweet from the peppers.
Provide feedback on this recipe