THE BEST ROASTED RED BELL PEPPER SOUP
A so comfy and delicious soup you can have all year long. The cooking is short and while roasting the bell peppers in the oven, you'll do the rest. The whole family will love it.
Servings 2 bowls
INGREDIENTS
- 6 red bell peppers - washed
- 2 celery stalks - washed and chopped
- 1 red onion - chopped
- 2 garlic cloves - chopped
- 1 tbsp fresh ginger - grated
- 1 tsp turmeric powder
- 1 tbsp tomato paste - organic
- 2 cups vegetable broth - (mix 1 vegetable broth cube with 2 cups of hot water)
- ½ cup coconut milk - (or more for topping)
- Himalayan salt and pepper to taste
Topping (optional)
- 10 parsley leaves
- 1 tbsp buckwheat groats roasted
INSTRUCTIONS
- Preheat oven to 200 °C (fan) and place red bell peppers onto a lined baking tray. Let them roast in the oven for about 25 minutes until the skin is getting dark.
- While roasting, put 1 Tbsp of olive oil in a medium pot and fry the onion, garlic and ginger on medium heat until soft and golden brown.
- Then add turmeric powder, tomato paste, salt and pepper. Add celery and 1 cup of vegetable broth. Let it simmer on medium heat for 5-10 minutes.
- Now take the bell peppers out and let them aside to cool down for few minutes.
- Then peel the red bell peppers and place them in a high speed blender (or a big mixer). Add the ingredients from the pot to the blender, add the remaining vegetable broth (1 cup) and coconut milk (½ cup). Blend until smooth.
- Taste and season with some extra salt and pepper if needed. Serve it in 2 medium bowls with extra coconut milk, some chili flakes, roasted buckwheat and fresh parsley leaves. Bon appetit.