Roasted bell pepper and parsley soup

A delicious and vegan roasted bell pepper soup with parsley! This recipe uses yellow bell peppers, and is bursting with flavour.

A delicious and vegan roasted bell pepper soup with parsley! This recipe uses yellow bell peppers, and is bursting with flavour.

Soup soup soup

Soup recipes are quite popular on this blog, and I see why: it’s easy to prepare, fool proof, can feed an army and is super for freezing and reheating later! Perfect for a lazy weekday, where you don’t feel like cooking. Add some bread and butter, and you’ve got a proper meal! What I also like about soup is the amount of vegetables: this makes me feel very healthy. A delicious and vegan roasted bell pepper soup with parsley! This recipe uses yellow bell peppers, and is bursting with flavour.

Some of my favourite soup recipes:

Potato leek soup

Fennel and tomato soup

Bok choi and pork tenderloin noodle soup

A delicious and vegan roasted bell pepper soup with parsley! This recipe uses yellow bell peppers, and is bursting with flavour.

Roasted bell pepper and parsley soup recipe notes

Yes, yes, I’ve said it before: I love roasting vegetables. It’s so easy (you put things in the oven and can do other things for a huge amount of time!) and it really brings out the flavour of the vegetables. For this soup I’ve used a technique I’ve seen in many cooking shows: you roast the bell peppers until the skin is slightly blackened, and then you peel off the black skin and are left with this sweet flavour that’s simply amazing!

That’s why I want to say, don’t be alarmed when you open the oven to find black bell peppers. That’s the way you want it to be. If you don’t want this, simply roast them for a shorter amount of time or at a lower heat!

A delicious and vegan roasted bell pepper soup with parsley! This recipe uses yellow bell peppers, and is bursting with flavour.

The fresh parsley gives this soup more depth, so I would definitely recommend you get some from your local farmers market. Hope you enjoy this recipe for roasted bell pepper soup, see you soon!
Viv

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A delicious and vegan roasted bell pepper soup with parsley! This recipe uses yellow bell peppers, and is bursting with flavour.

Print

Roasted bell pepper and parsley soup


Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings 4

Ingredients

  • 3 large (yellow) bell peppers
  • 1 onion
  • 3 large garlic cloves
  • 1 handful fresh parsley
  • 600 ml water
  • salt, pepper, olive oil

Instructions

  1. Preheat the oven to 200 degrees Celsius. Remove the stem and core of the bell peppers, and cut into large chunks. Peel the onion and cut into chunks as well. Add this to an oven tray, together with the (unpeeled) garlic cloves.

  2. Sprinkle with oil and salt, and toss to coat everything. Place this in the oven for around 60 minutes, or until the skin of the bell peppers has slightly blackened. Toss every 20 minutes.

  3. Place the roasted bell pepper and onion in a large soup pan. Peel the cooked garlic (careful, hot!) and add this to the pan as well. Add the 600 ml of water, and blend until you have a smooth mixture. Turn on the stove to heat up the mixture.

  4. Once the soup is hot enough to serve, add your handful of fresh parsley. Blend for another minute or so, until the parsley is cut into small pieces. (This step is optional: you can also eat the soup with the parsley still whole!)

  5. Season with some salt and pepper: this soup doesn't need much extra. Serve with some extra parsley, and enjoy!

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