Recipe Of The Week – Vegan Roasted Red Pepper Soup
As we’re heading into Autumn and temperatures slowly drop, flew season is just around the corner. Therefore it’s really important to give your immune system a boost during the colder months. One of the best immune system builders is Vitamin C.
When thinking of Vitamin C, citrus fruits often come to mind, which isn’t wrong as they’re full of it. There is, however, one vegetable that is filled with twice as much Vitamin C as any citrus fruit. You guessed it, the red bell pepper. They’re also a rich source of beta-carotene which helps maintain healthy skin and eyes. This Autumnal recipe is full of red bell pepper and other vegetable goodness and fit for vegans as well as gluten-free diets.
– 6 red bell peppers
– 1 tablespoon of avocado oil
– 1 yellow onion chopped
– 3 carrots chopped
– 2 stalks of celery chopped
– 2 cloves of garlic minced
– 1 teaspoon of salt
– 1 teaspoon of dried thyme
– 1/2 teaspoon of red pepper flakes
– 1/2 teaspoon of dried oregano
– 960 milliliters of vegetable broth
1. Place the red bell peppers on a baking tray, set your oven to broil and bake the peppers for five minutes on each side at 220 degrees. Remove from the oven and set aside to cool.
2. While the peppers are in the oven, heat the avocado oil in a large pot over medium heat. At the chopped onion, celery and carrot and saute until softened for about ten minutes.
3. Add in the garlic, salt, thyme, red pepper flakes, and oregano and saute for another two minutes then add the vegetable broth.
4. Once the bell peppers are cooled down, use your hands to peel off the skin and remove the top and the seeds inside. Place the peppers into the pan with the soup and blend with a hand blender until smooth.
5. Serve and enjoy!