Loaded Red Pepper Soup Recipe

Name: Loaded Red Pepper Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.
2
Roast the peppers for 20-30 minutes until blackened on the top.
3
While the peppers are roasting start chopping the rest of the vegetables", "Remove the peppers from the oven and immediately cover them in tinfoil, this steams the peppers.", "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", "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.", "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)
4
Stir in the cheese and season with salt and pepper.", "Add the roasted chickpeas and cabbage, enjoy! This soup keeps well in the fridge or freezer for leftovers."]

449

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 red bell peppers large, 2 carrots small - medium, 2 cups red cabbage, salt, and more.

Yes, Loaded Red Pepper Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Loaded Red Pepper Soup

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