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Roasted red pepper and bean soup

A roasted red pepper and bean soup that's ready within half an hour. This soup is vegetarian and even vegan. The beans and peppers are a perfect match!

Roasted red pepper and bean soup
30 minutes 4 people Soup
Roasted red pepper and bean soup

Ingredients

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  • 1 red onion
  • 2 garlic cloves
  • 1 jar of roasted red peppers (400 gram) - or roast them yourself
  • 1 liter vegetable stock
  • few sprigs of fresh thyme
  • half a jar of white beans (200 gram)
  • 200 gram peas - we used frozen peas
  • olive oil
  • pepper and salt to taste
Roasted red pepper and bean soup ingredients
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Kitchen equipment

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  • cutting board & chef's knife
  • optional: colander
  • medium-sized pan with lid
  • wooden spoon
  • immersion blender


Preparation

30 minutes 4 people Soup

View the original recipe via:
https://ohmydish.com/recipe/roasted-red-pepper-and-bean-soup


Preparation -- 10 minutes

Peel and finely chop the red onion and garlic cloves. Drain the peppers and rinse the white beans under running cold water if you like. 

Roasted red pepper and bean soup
Roasted red pepper and bean soup

Finishing the roasted red pepper and bean soup -- 20 minutes

Heat a dash of olive oil in a medium-sized pan and sauté the onion and garlic for a few minutes. Add roasted peppers along with a liter of vegetable stock and a few sprigs of thyme.

Bring the soup to a boil and let it cook for about 10 minutes. As soon as the onion and garlic are softened enough you can remove the thyme sprigs and use an immersion blender to create a smooth soup.

Add beans and peas and bring the soup to a boil again. Cook the soup for another few minutes, until the peas are done. Season with pepper and salt, enjoy!


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