Roasted red pepper & chickpea soup | DizzleSky
This soup freezes well. I like it as a healthy standby to have in the freezer if I've had a very busy day and don't feel like cooking.
Ingredients
- 2 peppers, cut in half
- 1 onion, peeled and quartered
- 4 cloves of garlic
- 1 tablespoon rapeseed oil
- Splash apple cider vinegar
- Salt and pepper
- 400g tin chickpeas, drained
- Water
- 2 teaspoons vegetable bouillon
- 1 large handful fresh coriander (leaves and stalks), chopped
- Juice of 1 lime
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