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!
The main thing:
Other stuff:
Made by Véronique
Published at 2020-03-13, this recipe is for 4 people and takes 30 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 09-02-2021
View the original recipe via:
https://ohmydish.com/recipe/roasted-red-pepper-and-bean-soup
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.
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!
