Name: Roasted pepper and broccoli soup
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
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

Roasted pepper and broccoli soup

24 May 2021

by Wholeness

Prep Time

5 minutes

Cook Time

40 minutes

Total Time

45 minutes

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.