Roasted Red Pepper and Chickpea Soup

The easiest blender soup ever, just ten minutes from blender to bowl! Full of flavor loaded with nutrients our bodies crave. This soup is a total family pleaser. 

Red peppers contain more than 200 percent of your daily vitamin C intake. Besides being a powerful antioxidant, vitamin C helps with the proper absorption of iron. Chickpeas are a great plant based source of protein and are loaded with iron, zinc, folate, phosphorus, and B vitamins- plus fiber. We add a little touch of red pepper flakes for a touch of heat-irresistible!  This soup is amazing served with grilled cheese. Keep it vegan and use a cashew or almond nut cheese!  P.S. We used just a regular blender, no fancy  Red peppers contain more than 200 percent of your daily vitamin C intake. Besides being a powerful antioxidant, vitamin C helps with the proper absorption of iron. Chickpeas are a great plant based source of protein and are loaded with iron, zinc, folate, phosphorus, and B vitamins- plus fiber. We add a little touch of red pepper flakes for a touch of heat-irresistible!  This soup is amazing served with grilled cheese. Keep it vegan and use a cashew or almond nut cheese!  P.S. we used just a regular blender, no fancy equipement needed.  needed.

Red peppers contain more than 200 percent of your daily vitamin C intake. Besides being a powerful antioxidant, vitamin C helps with the proper absorption of iron. Chickpeas are a great plant based source of protein and are loaded with iron, zinc, folate, phosphorus, and B vitamins- plus fiber. We add a little touch of red pepper flakes for a touch of heat-irresistible!  This soup is amazing served with grilled cheese. Keep it vegan and use a cashew or almond nut cheese!

P.S. We used just a regular blender, no fancy

Red peppers contain more than 200 percent of your daily vitamin C intake. Besides being a powerful antioxidant, vitamin C helps with the proper absorption of iron. Chickpeas are a great plant based source of protein and are loaded with iron, zinc, folate, phosphorus, and B vitamins- plus fiber. We add a little touch of red pepper flakes for a touch of heat-irresistible!  This soup is amazing served with grilled cheese. Keep it vegan and use a cashew or almond nut cheese!

P.S. we used just a regular blender, no fancy equipement needed.

needed.

Serves 4 

Prep Time: 10 minutes    Cook Time: 10 minutes

INGREDIENTS

  • 1 15 oz BPA free chickpeas, drained and rinsed
  • 1 12 oz jar roasted red peppers.  We used the juice.
  • 1 1/2 cups low- sodium vegetable broth
  • 1/2 cup red onion- rough chopped
  • 1 1/2 garlic clove- rough chopped
  • 3/4 tsp paprika
  • 1 tsp red chili pepper flakes + 1 more tsp to garnish
  • 1/4 tsp sea salt 
  • 1/4 tsp black pepper
  • 2 tbsp roasted pine nuts for garnish
  • 2 tsp olive oil for garnish
  • 4 sprigs of rosemary for garnish (or other fresh herb you have on hand)

DIRECTIONS

  1. In a blender puree chickpeas, red peppers, broth, onion, garlic, paprika, chili flakes, salt and pepper.  Blend about 1 1/2 minutes until creamy, but still has a bit of small chunks to it.  This is a personal preference though, blend longer if you like your soup creamy with no chunks.
  2. Once fully blended transfer the soup mix to a medium size saucepan and heat over medium heat for 10 minutes to warm and let flavors immerse.  Stir occasionally.
  3. Pour soup into bowls. Drizzle with 1/2 tsp olive oil and top with a sprig of rosemary, red chili pepper flakes and roasted pine nuts.  Enjoy.

 

darci eckermann