This roasted red pepper soup is both creamy and bright and loaded with cumin crusted chickpeas and cabbage to make it an entire meal. It's November and red peppers still have a strong showing the Portland farmers markets, I for one am impressed. Over the last couple of months I've become a little obsessed with roasting vegetables, it sounds so simple but in my opinion it enhances the flavor a huge amount in comparison to sauteing or pan frying. This soup is proof, taking the extra 15 mins to roast these puppies in the oven is what makes this dish awesome.
mindful eating tips
This might be a good time to refer you to the basics behind mindful eating. If you haven't checked them out, here are the six principles you can practice before eating in order to bring more awareness and attention into mealtime:
2. Put Away Distractions
3. Assess Hunger
6. Slow Down
You can learn more about each step, and links to more resources here on my site.
4 large red bell peppers
4 tablespoons olive oil
1 medium onion
2 cloves garlic, minced
4 tablespoon cumin
3 1/4 cups vegetable broth
1/4 cup mozzarella cheese (*don't include for the vegan option)
1 teaspoon thyme
salt and pepper
1 can chickpeas
2 cups red cabbage
Preheat the oven to 400F.
Cut your red peppers in half and take out the seeds (cut so that two halves are identical)
Place the red bell peppers on a baking sheet with the cut sides facing down, and drizzle with olive oil.
Roast the peppers for 20-30 minutes until blackened on the top.
While the peppers are roasting start chopping the rest of the vegetables
Remove the peppers from the oven and immediately cover them in tinfoil, this steams the peppers.
Turn the oven down to 350F, and toss the chopped cabbage and chickpeas in 2 tablespoons cumin and black pepper, put them on a baking pan and roast for 5 mins
Put onions, garlic and olive oil in a large pot and simmer over medium heat. After 5 mins add the soup stock chopped carrots, cumin, thyme and the red peppers. NOTE: the peppers should have now 'steamed' for about 5-10mins total and *remove charred red pepper skin* before adding the the soup.
Let simmer for 20 minutes or until the carrots are softened through. Use an immersion blender to blend the soup mixture smooth. (or a regular blender)
Stir in the cheese and season with salt and pepper. Add the roasted chickpeas and cabbage, enjoy! This soup keeps well in the fridge or freezer for leftovers.