Monday, September 29, 2014

Roasted Pepper Soup

It’s no secret that I love soup and that I like to make hot bowl whenever the weather or my body feels a bit gloomy.  In this recipe, we are making the roasted peppers into a silky yet spicy soup seasoned with cumin, crushed red pepper flakes and cilantro, and finished with fresh orange juice.


  • 4 large colorful Bell Peppers
  • 1 Tbsp. Cooking Oil
  • 1 tsp. Ground Cumin
  • 1/4 tsp. crushed Red Pepper Flakes
  • 4 cups homemade Vegetable Stock
  • 1/2 cup fresh Orange Juice
  • 2 Tbsp. Cilantro;  chopped
  • 1 fresh Lemon;  juiced
  • 1 tsp. Red Wine Vinegar
  • Salt;  to taste
  • Wash and clean the peppers.  We used a variety of yellow, orange and red peppers.
  • Roast the peppers until the skins are black.  You could roast them on a grill or by baking them in the oven at 425°.
  • When they're cool enough to handle, remove and discard the skins, cores and seeds.  Then rough chop the peppers.
  • In a medium size pot, heat 1 tablespoon of cooking oil.  Add the cumin and roasted peppers and cook over moderately low heat, stirring occasionally, for about 5 minutes.  Add the vegetable broth and bring to a boil over high heat.  Reduce the heat to low and simmer for 20 minutes.  Finally, add the Orange Juice and Cilantro.
  • In a blender, puree the soup in batches until it is smooth.  After that return the soup to the saucepan and season with red wine vinegar, lemon juice and salt.
  • Ladle the soup into bowls and serve. The garnish is optional, but if you like you could add sliced peppers, chopped cilantro or a dollop of vegan sour cream into the soup.
       Nina & Spencer

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