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Roasted Red Pepper Soup with Chickpeas

I don't know why I had never made this soup before! This week I visited Dave in work and we stopped in The Window Box for some lunch. This is my interpretation of their Pepper Soup.
Red Pepper Soup and Irish Soda Bread

Roasted Red Pepper Soup with Chickpeas

I don't know why I had never made this soup before! If I see a red pepper soup on a menu, I always order it. This week I visited Dave in work and we stopped in The Window Box for some lunch. This is my interpretation of their Pepper Soup.
  • Category: Soup
  • Servings: 4
  • Diet:
  • Vegan
  • Prep Time: 15min
  • Cook Time: 1h
  • Total Time: 1h 15min

Ingredients

  • 6 red bell peppers

  • 1 white onion, diced

  • 10 sundried tomatoes, jarred

  • 4 garlic cloves, peeled and grated

  • juice of 1 lemon

  • 600ml veggie stock

  • 400g chickpeas

  • salt and pepper, to taste

  • 1 tbsp olive oil

To Serve

Intructions

  1. Preheat the oven to 180°C Fan. Wash your peppers before chopping. Roughly chop the red peppers and place in a large baking tray. Drizzle with olive oil. Roast the peppers for 40 minutes until starting to char.
  2. While the peppers are roasting, finely chop a white onion and grate your garlic. Juice your lemon at the same time so everything is ready to go once the peppers are ready.
  3. When the peppers are ready, add your white onion to a pot with a little olive oil. Cook until translucent. Add your garlic and cook for another minute, stirring constantly. Add the roasted peppers, sundried tomatoes and oregano. 
  4. After 1-2 minutes add your veggie stock. Feel free to use your own veggie stock or stock from a packet will work well too!
  5. Simmer for 10 minutes then turn off the heat. I don't like using a stick blender in my Dutch Oven so I will move then ladle the soup into a different container to blend. 
  6. Blend until completely smooth. 
  7. Add your chickpeas to the soup.
  8. Add the lemon juice and stir through. Serve up your soup with a drizzle of pesto and a delicious slice of Soda Bread.

Notes

Irish Soda Bread: https://cottagesweetcottage.ie/blog/irish-soda-bread 

 

Once cooled you can store this soup in the fridge (minus the pesto) for 1-2 days, or freeze in suitable containers for up to 3 months.

This soup is perfect for Pregnancy meal prep - I was just too excited when I made it and we devoured it all before we had a chance to freeze it. 

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Hi! My name is Roisin. I am a designer living in Wicklow. I have been renovating my cottage with my fiance for the last 3 years and now we finally have the kitchen of our dreams. Follow along for more recipes

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