Red pepper soup
The color, the texture, the flavor… Everything in one! That’s why I think this soup makes the perfect appetizer for Christmas dinner. It’s nice and light (you can make it a weightier meal in its own right by adding rice and cashew-feta balls), which makes it the perfect lead up to the next course. Enjoy!
3 days in an airtight container in the fridge / 3 months in the freezer
large soup pot
3 red bell peppers
2 red onions
3 cloves garlic
sweet potato (approx. 350 g/0.75 lbs)
60 g (2 oz.) tomato paste
1 tsp smoked paprika
3 tbsp veggie powder mix
1 tsp fresh ginger, grated
a pinch of cayenne powder
½ tsp freshly ground black pepper
1 tsp sea salt
a small handful fresh basil (optional)
ghee or coconut oil, for frying and greasing
Preheat the oven to 180°C (350 F) on broil. Slice the peppers in half and remove the stem and seeds. Grease the pepper halves with the oil and place them (on a baking sheet) in the preheated oven for about 30 minutes (or until some parts of the skin begin to brown).
Finely chop the garlic and onions. Heat oil in a large pan and sauté the onion until glassy. Add the garlic and sauté for another minute. Pour 1 1/2 liters (6 cups) of water into the pan. Grate the sweet potato. Add the grated sweet potato, tomato paste, paprika, veggie powder mix, ginger, black pepper and salt to the pan. Stir well and simmer for about 10 minutes. Meanwhile, remove the peppers from the oven. Allow them to cool a bit and then remove the skins. Add the peppers to the simmering soup and puree the soup with an immersion blender. Taste the soup to check the seasoning - you can always add more spice(s), to suit your own palate. Serve with a few fresh basil leaves, bread and cashew-feta balls.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!