24 Plant-based_Easy_Peasy_Cookbook_2021_En_Web_for_ePub-27
Plant-based Proteins Recipes Made Easy-Peasy!
Soups and Salads
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Ingredients
4 red bell peppers
12 tomatoes, quartered
30 mL (2 tbsp) olive oil
5 mL (1 tsp) black pepper
45 mL (3 tbsp) vegetable oil
2 onions, chopped
5 cloves garlic, sliced
5 mL (1 tsp) dried oregano
5 mL (1 tsp) salt
1 L (4 cups) lower sodium vegetable broth
2 cans (each 540 mL/19 oz) lower sodium white kidney beans, drained and rinsed
Instructions
1. Preheat the oven to 230°C (450°F). Roast the bell peppers on a foil-lined baking sheet for 30 to 40 minutes, until the peppers are soft, and skins begin to blacken. Once cooled, remove the seeds and stems. Roughly chop and reserve.
2. Mix the tomatoes with the olive oil and 2 mL (1⁄2 tsp) black pepper. Roast on separate baking sheet in the oven for 25 to 30 minutes until they begin to brown.
3. In a large pot, heat the vegetable oil on medium heat. Add the onions and cook for 2 to 3 minutes, until softened. Stir in the garlic and cook for 1 minute. Add the oregano, salt, and remaining 2 mL (1⁄2 tsp) pepper.
4. Add the roasted tomatoes, roasted peppers, and broth. Cook uncovered for 20 minutes.
5. Remove from the stove and using a hand blender, blend until smooth in the pot.
6. Return to the stove and stir in beans. Cook until beans are warmed and adjust consistency with water to suit your family’s taste.
7. Garnish with fresh basil or a sprinkle of cheese.
Prep time: 10 minutes Cook time: 60 minutes
60
10
10
10 Servings
Warm up with this cozy homemade soup! Serve with fresh bread or classic grilled cheese sandwiches.
Roasted Tomato and Pepper Soup with Beans
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Mix it up
Try substituting chickpeas or lentils for white kidney beans.
Plan it out
This is a great fall recipe to use up tomato and pepper surplus from your garden or veggies that may have been forgotten in the fridge!
