Description
This comforting, hearty soup is packed with the flavors of roasted red peppers and chickpeas, simmered in a rich, aromatic broth. It’s a perfect vegan and gluten-free option for a light yet satisfying meal, full of protein, fiber, and vibrant flavors.
Ingredients
Units
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, roasted and peeled (or 1 jar of roasted red peppers)
- 2 cups cooked chickpeas (or 1 can, drained and rinsed)
- 4 cups vegetable broth
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and pepper, to taste
- 1/2 teaspoon dried thyme (optional)
- 1 tablespoon lemon juice
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Red Pepper:
If using fresh red pepper, roast it under the broiler or on an open flame until the skin is charred and blistered. Place it in a bowl, cover with plastic wrap, and let it steam for 10 minutes. Peel off the skin, remove the seeds, and chop. - Sauté the Vegetables:
Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, sautéing until soft and fragrant, about 5-7 minutes. - Add the Roasted Red Pepper:
Add the roasted red pepper to the pot, followed by the chickpeas, vegetable broth, smoked paprika, cumin, salt, pepper, and thyme (if using). Stir to combine and bring the mixture to a simmer. - Simmer the Soup:
Let the soup simmer for 20-25 minutes to allow the flavors to meld. - Blend the Soup:
Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until creamy. - Finish and Serve:
Stir in lemon juice to brighten the flavors. Taste and adjust seasoning with salt and pepper if needed. - Serve:
Ladle the soup into bowls, garnish with fresh parsley, and serve hot.
Notes
- This soup can be made ahead of time and stored in the refrigerator for up to 4 days.
- For extra creaminess, add a splash of coconut milk or a dollop of sour cream before serving.
- If you prefer a chunkier soup, blend only half of the mixture and leave the rest as is.
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 8g
- Sodium: 500mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg