Vegan roasted sweet pepper soup with giant garlic croutons
This recipe is nutritious, surprisingly filling and has a real kick to it. It’s great to whip up if you’re having a lean money month, and the great thing? It can be made in bulk, and frozen for later.
Prep Time: 10 minutes Cook Time: 45 minutes
Difficulty: Easy Serves: 2
- 1 yellow onion
- 2 red bell peppers
- a level teaspoon keyenne pepper
- a level teaspoon paprika (smokey paprika works brilliantly)
- half a vegetable stock cube
- 4 tbsp italian mixed herbs
- 4 cloves of garlic
- 4 tsp extra virgin olive oil
- 400ml boiling water
For the potato “cream”:
- 1 medium potato
- 100ml boiling water
- 1 tablespoon of margarine or other butter alternative
For the garlic croutons:
- half a baguette, sliced into 12 even pieces
Extra virgin olive oil has a slightly higher smoke point than regular olive oil, so should help your vegetables not to get a burned flavour during the roasting process.
- Preheat your oven to 200°C/fan180°C/400°F/ gas mark 6 and place a pan of water on the hob top, over a high heat.
- Peel and chop your potatoes, placing them in the water once it has begun to boil.
- Crush your garlic and roughly slice up your onions and bell peppers and place upon a foil lined baking tray. Sprinkle your herbs, paprika and cayenne pepper over the top of the oil, before evenly coating your veg with the olive oil.
- Place the veg into the preheated oven for 35 minutes, checking and turning the vegetables half way through.
- Meanwhile check to see if your potatoes are ready by stabbing them with a spoon, if your spoon cuts through the potatoes easily, then they are done. if not, they won’t mash easily, and you’ll be left with lumpy “cream” (ERGH!!!). Once the potatoes are soft, drain them, add your butter substitute and mash away. When you have a smooth consistency, slowly stir in boiling water, until you have a nice, runny, but still thick liquid. reserve this cream for later.
- Take your veg out the oven. It should be soft and slightly charred. Transfer the vegetables to your blender, reserving the herby, garlic oils on the tray. Rub your sliced baguette in this oil, and place back in the oven, to crisp up.
- While they are crisping, make up your vegetable stock with 400ml boiling water and half your stock cube. Add this to the blender and blitz the mix until smooth.
- Steadily mix in your potato “cream”, this should give the soup a richer, creamier look.
- Remove your croutons from the oven once golden and serve alongside your soup. You may wish to garnish with a little potato cream and some green herbs for an extra pop of colour.