How to Make Vegan Roasted Red Pepper Soup Recipe

Image via: Top with Cinnamon

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Total time: 50 minutes

Yields: 4 servings

Vegetable Soup Recipe Ingredients:

1 tablespoon olive oil

1 brown onion, chopped

2 crushed garlic cloves

500 g Sebago potatoes, peeled and chopped

270 g chargrilled capsicum or red bell peppers, drained and chopped

4 tomatoes, chopped

3 cups vegetable stock

½ cup fresh coriander leaves

Directions:

1. In a large saucepan, heat oil over medium heat. Add garlic and onion. Cook for 3 -5 minutes while stirring or until onion has softened. Add tomato, capsicum/red bell pepper and potato. Cook while stirring for 5 minutes.
2. Add stock and season with pepper. Cover and bring to boil. Reduce heat from medium to low. Simmer for 10-12 minutes or until potato is tender. Set aside for few minutes to let it cool.
3. Add coriander leaves. Blend in bathes, until smooth. Top with fresh herbs, pure cream, chili flakes, or cooked chopped bacon and serve with bread rolls or crusty bread.

Image via: Leggos

Make ahead tip: This soup recipe is suitable to freeze after blending. Spoon into an air tight container and freeze for up-to 3 months. When required, thaw in a saucepan over medium to high heat. Continue the recipe, add extra stock if required.

Warming and comforting, this roasted capsicum soup recipe is perfect for those cold winter nights and meals with friends and family. You could replace chicken stock with vegetable or beef if desired. Go treat yourself to a delicious soup this blustery season!

For more winter soup recipes on Stagetecture, check our archives