Simple grilled red pepper soup
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 32.5
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 109.5 mg
- Total Carbs: 6.3 g
- Dietary Fiber: 1.9 g
- Protein: 0.9 g
View full nutritional breakdown of Simple grilled red pepper soup calories by ingredient
Introduction
No fuss, super quick, tasty vegan soup No fuss, super quick, tasty vegan soupNumber of Servings: 3
Ingredients
-
2 medium (approx 2-3/4" long, 2- Peppers, sweet, red, fresh
1 small Pepper, sweet, orange, fresh (you can replace with one more small red sweet pepper)
1 serving Kallo organic vegetable stock cube (by DOOBRIE - you can use any kind of low sodium good quality stock cube or make your own)
2,5 cups water (depending on how thick you like your soup, increase or reduce amount)
1 or 2 tbsp Parsley (fresh or frozen; I used frozen and a lot of it!)
freshly crushed black pepper to taste
immersion or stand blender
Directions
1) Wash and dry your peppers up.
2) Put them under the grill for about 15 minutes. Depending on your oven, you can grill them for shorter or longer. I have a combination microwave oven. I used a combination of grill and convection oven at 200 degrees Celsius.
3) Carefully remove from the oven and let your peppers cool down for a few seconds. Then put them in a plastic bag long enough to handle with bare hands. Time in the plastic bag will make peeling the charred skin off more easily.
4) Then peel, deseed and cut the peppers into rough chunks.
5) Boil the water and pour it in a small soup pan together with the vegetable stock cube and the pepper pieces.
6) Let simmer for about 10 minutes so that flavors combine a bit. You can always leave it a bit longer. When I first made it, I was quite hungry and not so patient. 10 minutes worked fine for my meal.
7) With your blender (immersion or stand) cream the pan content.
8) You can add fresh chopped parsley and black pepper to taste in the pan before or after you blend. I added them before blending because I love the taste of parsley and freshly crushed pepper throughout my soup.
Remember to make time and space to cook and eat with your full presence.
Bringing mindfulness in everything we do improves personal relationships, fortifies resilience, and increases well-being.
Enjoy!
Serving Size: makes approx. 3 1-cup servings
2) Put them under the grill for about 15 minutes. Depending on your oven, you can grill them for shorter or longer. I have a combination microwave oven. I used a combination of grill and convection oven at 200 degrees Celsius.
3) Carefully remove from the oven and let your peppers cool down for a few seconds. Then put them in a plastic bag long enough to handle with bare hands. Time in the plastic bag will make peeling the charred skin off more easily.
4) Then peel, deseed and cut the peppers into rough chunks.
5) Boil the water and pour it in a small soup pan together with the vegetable stock cube and the pepper pieces.
6) Let simmer for about 10 minutes so that flavors combine a bit. You can always leave it a bit longer. When I first made it, I was quite hungry and not so patient. 10 minutes worked fine for my meal.
7) With your blender (immersion or stand) cream the pan content.
8) You can add fresh chopped parsley and black pepper to taste in the pan before or after you blend. I added them before blending because I love the taste of parsley and freshly crushed pepper throughout my soup.
Remember to make time and space to cook and eat with your full presence.
Bringing mindfulness in everything we do improves personal relationships, fortifies resilience, and increases well-being.
Enjoy!
Serving Size: makes approx. 3 1-cup servings