Vegan roasted red pepper soup

The perfect soup to embrace the cold weather with.

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Servings: 8-10 Prep time: 15 minutes Cook time: 45 minutes

Ingredients

• 4-5 large red peppers, cut in half and seeds removed

• 3 carrots peeled and cut into chunks

• 2 white onions cut in half

• 4-5 tomatoes cut in half

• 2 heads of garlic with tops cut off

• 3 tbsp vegetable better than bouillon mixed in 1 L of water (or use 1 L of vegetable broth)

• 1 tsp smoked paprika

• 1 tsp dried basil

• 1 tsp dried thyme

• 1-2 tsp salt (adjust for taste)

• Olive oil

Steps

1. Preheat oven to 425 degrees Celsius.

2. Toss all vegetables with a drizzle of olive oil with some salt and pepper. Spread out on a tray and roast for 20-30 minutes. You want the vegetables to be mostly cooked through and have some char on the peppers.

3. Place all vegetables in a pot on the stove and squeeze out garlic cloves and discard skin. Add all the spices, bouillon, and water. Cook for 10 minutes on a medium simmer.

4. Blend well with immersion blender or blender.

5. Simmer for another 5 minutes and adjust salt.

Notes

A) The soup will last in the freezer up to 3 months. For quick meals, portion out into single containers/jars with room on top and defrost in a pot or microwave to enjoy.