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Roasted pepper and chickpea soup

If you want a quick and healthy meal, using cupboard ingredients, this roasted pepper and chickpea soup ticks all the boxes. It’s ready in 20 minutes, it’s hearty, vegan, low-carb and dairy-free. Serve it with flatbread, toast or pasta, rice, noodles etc.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: Tex-Mex
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 onion
  • 1 clove of garlic
  • 1 small carrot
  • 1 Tbsp tomato purée
  • 1 tsp dried marjoram or oregano
  • 1 tsp ground cumin optional
  • 1 pinch Chilli flakes optional
  • 500 ml of vegetable or chicken stock using stock cube or powder
  • 1 tin of chickpeas drained
  • 2 bell pepper grilled or roasted ( from jar)
  • 1 handful of coriander leaves
  • 1 tsp apple cider vinegar or lemon juice.

Method
 

  1. Finely chop the onion, garlic and carrot.
  2. Heat 2 Tbsp of olive oil and gently sauté the onion for 5 minutes. Add the garlic and carrot (and chilli flakes, cumin if used) and cook for another 5 minutes.
  3. Add the oregano/marjoram and the tomato purée. Stir for a few seconds, then add the stock and chickpeas. Cook for ten minutes, until the carrots are tender.
  4. Add the grilled pepper, warm through, then add the coriander leaves. Using a hand-held blender, process the soup until you get the desired consistency.
  5. Serve with a squeeze of lemon juice or a dash of cider vinegar.