Roasted Pepper & White Bean Soup Recipe by What Shall I Cook
Ingredients
3 red bell peppers (roasted, peeled, chopped)
1 can (400 g) white beans (cannellini)
1 medium onion (chopped)
2 cloves garlic (minced)
2 cups low sodium vegetable stock
1 tbsp olive oil
½ tsp smoked paprika
½ tsp cumin powder
Pinch of salt & black pepper
Fresh parsley
Instructions:
Roast peppers:
Roast bell peppers at 200°C (400°F) until skins blister. Peel, chop, and set aside.
Cook base:
Heat olive oil in a pot. Sauté onion and garlic until soft. Add paprika and cumin.
Add beans & peppers:
Stir in roasted peppers and white beans. Cook for 5 minutes.
Blend:
Add vegetable stock. Simmer for 10 minutes, then blend until smooth.
Finish:
Adjust seasoning. Stir in yogurt if using. Garnish with fresh herbs.
Serve:
Enjoy hot with whole grain bread or salad.