Fall is here, yay! There’s nothing better than cozying up inside with a warm bowl of soup. This roasted pepper soup is perfect for those hearty fall moments.
Roasted pepper soup with chickpeas
Ingredients:
2 red peppers
160 g almonds
3-4 garlic cloves
1 can of peeled tomatoes
4 tsp balsamic vinegar
1 tbsp syrup
1/2 tsp chili paste
1/2 tsp smoked paprika
salt
black pepper
8 dl vegetable broth
1 can of chickpeas
feta cheese
pine nuts
Halve the peppers and remove the seeds. Place the peppers skin side up on a baking sheet. Ps! You don’t need baking paper for the HEIROL Pro baking sheet. If you are using a regular baking sheet, add baking paper. Also add the almonds and garlic cloves with their skins to the baking sheet. Roast in a 225 degree oven for about 10 minutes until the almonds have gotten a little bit of color. Remove the garlic cloves and almonds from the baking sheet, and raise the oven temperature to 250 degrees. Roast the peppers for another 10 minutes until their surface has darkened. Cool the peppers and after that remove the skins. Also peel the garlic cloves.
Put the peppers, garlic, almonds, tomatoes, balsamic vinegar, syrup and spices in a blender. Mix the ingredients together into a smooth puree. Heat the vegetable stock in a pot and add the pepper puree. Drain the chickpeas. Mash the chickpeas with a fork, and add to the soup. Cook for about 10 minutes. Plate the soup in a bowl and add pine nuts and feta cheese on top. Enjoy!
Xoxo,
