Roasted pepper soup is a flavorful, nourishing option that's simple to prepare ahead and pack for lunch.
Ingredients (serves 4)
2 red peppers
2 yellow peppers
1 red onion
1 garlic clove
Handfuls of fresh basil
1 liter vegetable stock (from an organic cube)
Olive oil
Sea salt and pepper
Optional: 150g whole-wheat letter vermicelli
How to Make Roasted Pepper Soup
Poke a few holes in the peppers and place them on a baking tray. Roast in a preheated oven at 200°C for about 25 minutes. Transfer to a plastic bag, seal, and let cool. The skins will peel off easily afterward.
Meanwhile, finely chop the onion and garlic. Heat a splash of olive oil in a large pot over medium heat. Add the onion and garlic, sauté for 3 minutes, then stir in the peeled roasted peppers for another 2 minutes. Pour in the vegetable stock and bring to a simmer.
Simmer for 10 minutes, add the basil, and blend until smooth using an immersion blender or regular blender. If using, stir in the vermicelli and cook for a few more minutes until tender.
Recipe by Claire van den Heuvel for www.tijdvoorpaprika.nl.
