An easy roasted red pepper soup that utilizes last week’s produce and is packed with lots of plant-based protein.
Each year I like to set a goal to make a lifestyle change that is beneficial to the environment. What I don’t plan for but always rings true is that those changes are also always beneficial to my budget. With two growing kids to feed this year I am focusing on reducing our food waste.
What on earth does this have to do with roasted red pepper soup? Well, this recipe is my favourite because I utilize all of the produce from the week prior that maybe isn’t looking so hot for snacking on.
My kids absolutely love to snack on sweet peppers so I always have a fridge full. When they start to get a little old or I’m grocery shopping for the following week I take the sweet peppers left over in the fridge and roast them up to make this yummy, plant-based, protein packed soup.
Not only does this recipe save me money on my monthly grocery budget by utilizing the food I’ve already purchased but it is a step towards my goal for 2022 to reduce our food waste in our home. It’s a win win!
How to Make Homemade Roasted Red Pepper Soup
If you’ve gotten anything from recipes I create or share it’s a common theme of being EASY with maximum nutrition! This soup recipe is no different. It is super easy to make and packed with plant-based protein.
ingredients you’ll need
For this recipe, you’ll need:
- Vegetable Broth (homemade or store bought)
- Sweet Peppers
- Olive Oil
- Chickpeas (I used canned chickpeas but you can make them from scratch)
- Frozen Corn (or fresh!!)
- Nutritional Yeast
- and, Salt & Pepper,
Instruction to Make This Recipe
First, clear out your fridge of last week’s produce – this recipe calls for sweet peppers and carrots but you can easily add potatoes and kale if you have it!
Preheat the over tp 400 degrees. While the oven is warming, crush the garlic using the flat side of the knife and the heel of your hand.
If your peppers aren’t already cut (I keep them sliced in the fridge for a quick snack), cut your peppers in half and remove the stem and seeds. Peel your carrots and cut into long pieces. If you’re using leftover potatoes, you can dice them up now.
Add the pepper & carrots (and potatoes if using) to a sheet pan and coat with olive oil, salt and pepper. Add your crushed garlic.
Roast them for 40 minutes until your peppers have that nice roasted look (you know that charred look!!) – once roasted, remove from the oven and let cool. While the veggies are cooling, rinse a can of cooked chickpeas.
Add the vegetable stock, roasted veggies, and chickpeas to a blender. Blend on high until well combined.
Pour the soup into a pot and heat over medium heat. Stir in frozen corn. If you’re utilizing leftover kale, you can chop it and stir it in now. Season with nutritional yeast, salt & pepper.
- 8 cups of vegetable stock (homemade or store bought)
- 4-6 sweet peppers, seeded
- 1-2 carrots, peeled
- 3 cloves of garlic, crushed
- 1 tbsp olive oil
- 1 can cooked chickpeas
- 1 cup frozen corn
- 2-3 tbsp nutritional yeast
- salt & pepper, to taste
- Preheat the oven to 400 degrees
- Crush the garlic and set aside while prepping.
- Cut sweet pepper in half and remove the stem and seeds. Peel carrots and cut into long pieces.
- Put pepper and carrots on a sheet pan. Coat in olive oil, salt & pepper. Add the crushed garlic.
- Roast for 40 minutes. Remove from oven and let cool. While cooling, rinse a can of cooked chickpeas.
- Add vegetable stock, roasted veggies, and chickpeas to a blender. Blend on high until well combined.
- Pour the soup into a pot and heat over medium heat. Stir in frozen corn.
- Season with nutritional yeast, salt & pepper.
Nutrition Information:Serving Size: 1
Amount Per Serving: Calories: 107Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 577mgCarbohydrates: 18gFiber: 4gSugar: 6gProtein: 5g