Roasted Red Pepper & Chickpea Soup
Warm up with this vibrant, healthy Roasted Red Pepper & Chickpea Soup. Packed with plant-based protein and fiber, it's perfect for satisfying hunger while supporting your weight loss or muscle-building goals. Simple to make, incredibly flavorful, and wonderfully nourishing.
Preparation
1
Preheat your oven to 400°F (200°C). Halve the red bell peppers, remove the seeds, and place them cut-side down on a baking sheet. Drizzle with 1 tablespoon of olive oil. Roast for 20-25 minutes, or until the skins are softened and slightly charred. Let them cool slightly, then peel off the skins.
2
While the peppers roast, finely chop the onion and mince the garlic.
3
In a large pot or Dutch oven, heat the remaining 1/2 tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Stir in the minced garlic, smoked paprika, and cumin, cooking for another minute until fragrant.
4
Add the roasted and peeled red bell peppers, drained chickpeas, and vegetable broth to the pot. Bring the mixture to a simmer, then reduce heat and let it cook for 5-10 minutes to allow the flavors to meld.
5
Carefully transfer the soup to a blender (or use an immersion blender directly in the pot) and blend until smooth and creamy. Be cautious when blending hot liquids. Return the soup to the pot if using a standard blender.
6
Season the soup with salt and black pepper to taste. Ladle into bowls and garnish with fresh chopped parsley before serving.
Nutrational Values per serving
46
kcal
2g
protein
7g
carbs
1g
fat