Global Veg » A Culinary Journal

Roasted Rainbow Pepper Soup

IMG_5642_Rainbow Pepper Soup

We woke up this morning to the sound of a woodpecker right outside our window trying to have his Sunday brunch (at the cost of our house). He was there for a while so we  were able to sneak a peak carefully through the window. I was surprised at how tiny he was relative to his beak size. Despite the annoying sounds he created, he was pretty adorable.

We wanted to do a healthy breakfast this morning- no carbs, no sugar, no dairy.  Something light but filling. Something that would make you feel happy about how you started the day.

Foraging thru the kitchen yielded some yellow and orange peppers, vine ripened tomatoes, fresh garlic and onions. Defintitely the ingredients for a great soup.

IMG_5608_Rainbow Pepper Soup

I roasted the vegetables in the oven. While they were roasting, I cooked some moong lentils with water  (for some vegan creaminess) and turmeric.

IMG_5624_Rainbow Pepper SoupOnce everything was done, it was a simple matter to cream them together in a food processor and then correct the salt and other spices.

IMG_5627_Rainbow Pepper Soup

Healthy, quick and satisfying.

Roasted Rainbow Pepper Soup

Ingredients

  1. 2 bell peppers (whatever combination of yellow, orange and red you like)
  2. 3 small vine ripened tomatoes
  3. 1 small white onion
  4. 3-4 garlic cloves
  5. 2 tablespoons olive oil
  6. 1/3 cup uncooked moong or red lentils
  7. 3 cups water
  8. 1 teaspoon turmeric powder
  9. 1/2 teaspoon ground chili powder
  10. 1 teaspoon salt (to taste)

Method

  1. Preheat oven to 400°F.
  2. Add chopped vegetables (peppers, tomatoes, onion, garlic) to a baking pan and toss with olive oil.
  3. Roast for about 30 minutes.
  4. While the vegetables roast, add the moong to a heavy pot and add 3 cups water and the turmeric.
  5. Cook on low-medium heat until soft.
  6. When the vegetables and lentils are ready, add them to a blender or food processor. Cream until smooth.
  7. Add the mixture to a pot over low heat. Add enough additional water to get to desired consistency. Add salt and chili powder.
  8. Serve hot.

Notes

This soup, if kept thicker, would make a great sauce for pasta.

http://globalveg.com/2014/06/01/roasted-rainbow-pepper-soup/

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