In the states, red peppers are super expensive...like $1-$2 a pepper. Here in Germany you can buy three peppers for that price. Yes, three. LOVE. IT.
Thank you subsidized grocery prices. It is because of you that I am able to make one of my favorite soup recipes on a regular basis: roasted red pepper soup.
I found the recipe for this soup randomly about a year about when I was searching for a vegan roasted red pepper soup.
This soup is delicious on it's own or with a nice melty grilled cheese. A great alternative to the standard tomato soup.
By the way, my fellow veggie lovers should totally check out this website. It is a great source vegan recipes. Every recipe that I have tried has been delicious. :)
Roasted Red Bell Pepper and Chickpea Soup
- Roast and peel and slice the peppers. Alternatively if using
store bought in a jar, choose 3 large peppers and a bit of the
liquid they are stored in.
- Drain the chickpeas and rinse.
- Chop the onion and carrot and mince the garlic.
- Heat the olive oil in a soup pot and add the onions and carrots.
- Saute until the carrots begin to soften and the onions become translucent.
- Add the peppers, garlic and vegetable bouillon.
- Add 3/4 of the chickpeas and bring the soup to a gentle boil.
- Ad the cumin, coriander and paprika powder.
- Puree the soup (I use an immersion blender).
- Season to taste with salt and pepper and possibly a dash of cayenne.
- Add the remaining chickpeas.
- Serve the soup garnished with chopped parsley or cilantro and
a few sunflower seeds.
Yield: 4 to 6 servings