Loaded Red Pepper Soup

Name: Loaded Red Pepper Soup
Ingredients: 4 red bell peppers large; 2 carrots small - medium; 2 cups red cabbage; salt; 1 teaspoon thyme; 1/4 cup mozzarella cheese *don't include for the vegan option; 3 1/4 cups vegetable broth; 4 tablespoons cumin; 1 can chickpeas; 2 cloves garlic minced; 1 onion medium; 4 tablespoons olive oil

12 ingredients

6 steps

Ingredients

4 red bell peppers large
2 carrots small - medium
2 cups red cabbage
salt
1 teaspoon thyme
1/4 cup mozzarella cheese *don't include for the vegan option
3 1/4 cups vegetable broth
4 tablespoons cumin
1 can chickpeas
2 cloves garlic minced
1 onion medium
4 tablespoons olive oil

Directions

1

Preheat the oven to 400F. Cut your red peppers in half and take out the seeds (cut so that two halves are identical) Place the red bell peppers on a baking sheet with the cut sides facing down, and drizzle with olive oil. Roast the peppers for 20-30 minutes until blackened on the top. While the peppers are roasting start chopping the rest of the vegetables
2

Remove the peppers from the oven and immediately cover them in tinfoil, this steams the peppers.
3

Turn the oven down to 350F, and toss the chopped cabbage and chickpeas in 2 tablespoons cumin and black pepper, put them on a baking pan and roast for 5 mins
4

Put onions, garlic and olive oil in a large pot and simmer over medium heat. After 5 mins add the soup stock chopped carrots, cumin, thyme and the red peppers. NOTE: the peppers should have now 'steamed' for about 5-10mins total and *remove charred red pepper skin* before adding the the soup.
5

Let simmer for 20 minutes or until the carrots are softened through. Use an immersion blender to blend the soup mixture smooth. (or a regular blender) Stir in the cheese and season with salt and pepper.
6

Add the roasted chickpeas and cabbage, enjoy! This soup keeps well in the fridge or freezer for leftovers.