It is officially winter! So cold outside! Nothing feels more satisfying in this weather than something warm and filling and hearty. This recipe hits the spot! I roasted up some sweet red bell peppers with some garlic and onion and blended it together with cashews. It is sweet, garlicky, rich from the cashews, and still very healthy! It’s everything you want on a cold winter’s day. I served this with some multigrain toast drizzled with olive oil. Yum! You can roast the veggies in advance, and then preparing the soup should take you only about 10-15 minutes. I can’t wait for you to try it!
You will need
- About 6 red bell peppers
- 1 clove of garlic
- 1 sweet onion
- Vegetable broth or organic no sodium bouillon cube
- 1/4 cup cashews
- Fresh basil
Step 1: Roasting the Peppers
- Preheat the oven to 450°
- Half and seed 6 red bell peppers and place them cut side down on a baking sheet.
- On the same sheet, add 1 or 2 pods of garlic wrapped in foil and a sweet onion.
- Drizzle with olive oil and bake for about 20-25 minutes, until the red peppers blacken slightly.
Step 2: Preparing the Soup
- When you remove from the oven, place the red peppers in a bowl and cover trap the steam. This will help the skins come off easily. Once this has cooled, you can peel the skins off and chop.
- In a pot, add the red peppers, the sweet onion ( chopped) and about 4 cloves of the roasted garlic (peeled). The garlic should be nice and soft and roasted.
- Add 1 can of vegetable broth and some water. Bring to a simmer.
- Turn off the heat and blend the soup with an immersion blender.
- In a blender or blending cup, blend about 1/4 cup of cashews with enough water to cover, until it forms a paste. (I roughly measure it as a handful or 2 of cashews)
- Add the cashew paste to the soup and return to a simmer. Add water as necessary until you reach your desired consistency.
- Season with salt and pepper to taste.
- Garnish with julienned basil
- Serve!
Total cook time: 30-35 minutes
Serves 4
