Thursday, November 10, 2011

Brought to you by subsidized food prices

Red Peppers.  I have a  weakness for red peppers.

In the states, red peppers are super $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

  • 3-4 red bell peppers, roasted, skins removed (or from jar)
  • 1 can chickpeas, drained and rinsed
  • 1 tablespoon olive oil
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/2 teaspoon smoked paprika powder
  • 1 small onion
  • 1 medium carrot, peeled and chopped
  • 1 clove garlic, minced
  • 2 cups vegetable bouillon
  • salt and pepper to taste
  • chopped parsley or cilantro and sunflower seeds as optional garnish

  1. 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.
  1. Drain the chickpeas and rinse.
  2. Chop the onion and carrot and mince the garlic.
  3. Heat the olive oil in a soup pot and add the onions and carrots.
  4. Saute until the carrots begin to soften and the onions become translucent.
  5. Add the peppers, garlic and vegetable bouillon.
  6. Add 3/4 of the chickpeas and bring the soup to a gentle boil.
  7. Ad the cumin, coriander and paprika powder.
  8. Puree the soup (I use an immersion blender).
  9. Season to taste with salt and pepper and possibly a dash of cayenne.
  10. Add the remaining chickpeas.
  11. Serve the soup garnished with chopped parsley or cilantro and a few sunflower seeds.

Yield: 4 to 6 servings

1 comment:

  1. Just made this and all I can say is yum, yum, yum, yum, yuuuuummmm! Thanks for sharing the health wealth and giving me something delicious and easy to make when the hubster is away :)