Roasted pepper and broccoli soup
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Background
When I have something baking in the oven I use the lower the lower shelf to roast veggies for meals ahead – such as bell peppers, a whole garlic bulb, aubergine, courgette, onions etc. This time I had some leftover roasted pepper and garlic in the fridge so made this speedy roasted pepper and broccoli soup. It’s healthy, vegan and gluten-free too.
Ingredients
- 2 large red or yellow pepper
- 1 head of garlic
- 1 large red onion
- 1 chilli (optional)
- 1 head broccoli
- About 750 ml vegetable stock
- 1 handful fresh flat parsley
- Freshly ground pepper and salt
Instructions
- Preheat the oven to 180°C. Cut the peppers and onion in half, then put them in a baking dish together with the garlic and chilli (if used). Rub them with olive oil, then bake for 30 minutes until brown.
- Transfer the veggies to a bowl, put a plate on top and let them cool.
- When cooled, remove & discard the skins & seeds, and put the veggie flesh in a jar together with any cooking jus. Keep in the fridge for up to 3 days.
- When you’re ready to make the soup, pour the stock in a saucepan and bring to the boil.
- Roughly chop the broccoli, including the stem and add to the pan. Cook for 10 minutes in the stock until tender. Add the roasted veggies, cook for a couple of minutes, then turn off the heat and add the parsley.
- Using a stick blender, purée the soup until you get a smooth, silky soup.
- Serve with a dash of apple cider vinegar and freshly ground peppercorn.
Categories
- Meal Type: - Bake - Everyday - Leftovers - Lunch - Quick & Easy - Soup - Supper
- Cuisines: - Italian
- Ingredients: - Other Vegetables
- Health and Diet: - 5:2 Diet - Combination - Dairy Free - Detox - Diabetic - Egg Free - Gluten Free - Healthy - High Fibre - Low Calorie - Low Carb - Low Cholestrol - Low Fat - Low GI - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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