Roasted Red Pepper and Potato Soup
A comforting and flavorful vegan soup with roasted red peppers and tender potatoes. This thick and hearty stew is packed with nutrients and perfect for cooler days. The roasted peppers add a smoky depth, while the potatoes provide a creamy texture.
ingredients
- 4 red bell peppers
- 2 large potatoes, peeled and diced
- 1 onion, diced
- 3 cloves of garlic, minced
- 4 cups water
- 1 tablespoon smoked paprika
- 1 1/2 teaspoon cumin
- 1/4 teaspoon chili flakes (optional)
- Salt and pepper, to taste
- 2 tablespoons olive oil
steps
- 1.
Preheat the oven to 400°F (200°C). Place the whole red peppers on a baking sheet and roast for 25-30 minutes, turning occasionally, until charred and soft. Remove from the oven, let them cool slightly, then peel, deseed, and chop.
- 2.
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent.
- 3.
Add the minced garlic, smoked paprika, cumin, and chili flakes. Cook for another minute, stirring constantly to release the flavors.
- 4.
Add the diced potatoes and roasted red peppers to the pot. Stir well to combine all the ingredients.
- 5.
Pour in the vegetable broth and season with salt and pepper to taste. Bring the soup to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the potatoes are tender.
- 6.
Let the soup cool slightly, then use an immersion blender or transfer to a blender to blend until smooth and creamy.
- 7.
Return the soup to the pot and reheat if needed. Adjust the seasoning if necessary.
- 8.
Serve the roasted red pepper and potato soup hot, garnished with fresh herbs if desired.
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