Serves 4-6
Ingredients:
- 3 large red bell peppers, cored and halved
- 4-5 ripe tomatoes, quartered
- 1 medium yellow onion, cut into wedges
- 1 head of garlic, top sliced off to expose the cloves
- 1 tbsp olive oil1
- ½ tsp salt
- 1 tsp smoked paprika
- 3 cups vegetable stock
- Juice of 1 fresh lemon
- ½ cup yoghurt (or cream or coconut milk) (optional)
Method:
- Preheat your oven to 200°C
- Place the bell peppers (skin-side up), tomatoes, onion, and garlic on a baking sheet
- Drizzle with 1 tablespoon of olive oil and sprinkle with the salt and smoked paprika
- Roast for 40-45 minutes until the pepper edges begin to char
- Transfer the roasted vegetables to a large pot
- Squeeze the roasted garlic out of its skin
- Add the stock and use a hand blender to blend until completely smooth and creamy
- Bring the soup to a gentle simmer
- Turn off the stovetop and stir in the fresh lemon juice and yoghurt
- Serve
For some extra protein make these simple additions:
- Add ½ cup dry red lentils to increase both protein and fibre and make a thicker soup
How to add - Rinse the lentils. Add them to the pot with the stock and simmer for 15 minutes until soft. Then add the roasted veggies and blend everything together
- Add 1 block of silken tofu. It has a neutral flavour and mimic the yoghurt perfectly when blended
How to add – Add the raw silken tofu straight into the pot before blending the veggies and bend them all together. Blend until completely smooth
- Use 3 cups of chicken or beef bone broth instead of vegetable stock to add more protein
