Vegan Roasted Red Pepper Soup
Vegan Roasted Red Pepper Soup

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, vegan roasted red pepper soup. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

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Vegan Roasted Red Pepper Soup is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. They are nice and they look wonderful. Vegan Roasted Red Pepper Soup is something that I’ve loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can have vegan roasted red pepper soup using 9 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Vegan Roasted Red Pepper Soup:
  1. Make ready 2 large potatoes, peeled and diced
  2. Take 1 large white onion, diced
  3. Get 1/2 lb baby carrots
  4. Make ready 1 lb cauliflower, riced
  5. Take 4 cloves garlic
  6. Get 3 cups vegetable broth
  7. Make ready 1 cup nutritional yeast
  8. Get 2 tsp salt, pepper, onion powder, garlic powder, smoked paprika, thyme
  9. Make ready 2 (12 oz) jars roasted red peppers

Add the stock and bring to the boil. Remove the bay leaves and blend the soup until it is smooth. Add roasted red peppers to the stock and bring soup to a simmer. Remove soup from heat and add almond milk.

Steps to make Vegan Roasted Red Pepper Soup:
  1. In stock pot, add potatoes, onion, carrots, cauliflower, garlic and stock
  2. Simmer on medium heat about 20 minutes or until veggies are soft
  3. Add seasoning and red peppers (don’t drain)
  4. Using an immersion blender, purée until smooth
  5. Adjust seasoning as you like

Add roasted red peppers to the stock and bring soup to a simmer. Remove soup from heat and add almond milk. Use an immersion blender to blend the soup until smooth. (If you don't have an immersion blender, transfer soup to a regular blender in batches). Red peppers are the sweetest of all the bell peppers and, when roasted, take on an even more intense flavor. Blended with roasted cauliflower, vegetable broth, and a few pantry staples, this simple soup has surprisingly complex flavor.

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