Roasted Red Pepper Soup - Food by Thomene
Roast red bell peppers until charred, then blend with onions, garlic, and vegetable stock for a comforting soup perfect for chilly winter nights. Serves 4.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at food.thomene.com.
Ingredients
- 5 large red bell peppers
- 2 tbsp olive oil, plus extra for garnish
- ½ large yellow onion, chopped
- 2 cloves garlic, chopped
- Salt and pepper, to taste
- 2 tbsp flour
- 2 tbsp balsamic vinegar
- 3 tbsp Mrs. Balls Chutney
- 2 cups vegetable stock
- 1½ cups almond / oat milk
- ¼ cup fresh parsley to garnish
- A dash of smoked paprika on top
- A splash of tahini for creaminess
- Cooked lentils (optional)
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