Hearty Roasted Orange Pepper Soup with Chickpeas: Protein-Packed Recipe

Experience the smoky sweetness of roasted orange peppers in this nourishing soup, made extra satisfying with protein-rich chickpeas. A wholesome, comforting dish perfect for family meals.

Ingredients

Serves 4

• 6 orange peppers
• 2 carrots
• 300 g chickpeas, precooked and drained
• 1 onion, finely chopped
• 1 clove garlic, crushed
• 1 chili pepper, seeds removed, diced
• 2 tbsp paprika powder
• 125 g diced tomatoes
• 800 ml vegetable stock
• 4 tsp pumpkin seeds
• sunflower oil
• salt and pepper
• Additionally needed: hand blender

Instructions

Preheat the oven to 200°C.

Halve the peppers and remove the seeds. Place skin-side up on a baking tray lined with parchment paper. Roast for 20 minutes until charred.

Peel and halve the carrots. Heat sunflower oil in a large pot and sauté the onion and garlic until translucent. Add carrots and cook 5 minutes over medium heat.

Stir in chili pepper, paprika powder, diced tomatoes, vegetable stock, and 200 g chickpeas. Simmer on low for 5 minutes.

Add roasted peppers and purée with a hand blender until smooth. Season with salt and pepper to taste.

Ladle into bowls and garnish with remaining chickpeas, pumpkin seeds, and chopped herbs like mint or parsley.

Recipe and image: Orange Paprika