Creamy Roasted Red Pepper and Chickpea Soup with Fresh Herbs
A velvety, vibrant soup bursting with smoky roasted red peppers and hearty chickpeas, perfect for light spring lunches. This nourishing bowl is finished with a swirl of olive oil and fresh basil for a satisfying, wholesome meal.
Ingredients
- 4 large red bell peppers, halved and deseeded
- 1 can (400g) chickpeas, drained and rinsed
- 1 medium onion, roughly chopped
- 3 cloves garlic, minced
- 750ml vegetable stock
- 2 tablespoons olive oil, plus extra for drizzling
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1 tablespoon tomato paste
- 1 tablespoon lemon juice
- Salt and black pepper to taste
- Fresh basil leaves for garnish
Instructions
Preheat oven to 200°C (400°F). Place red pepper halves skin-side up on a baking tray, drizzle with 1 tablespoon olive oil, and roast for 25-30 minutes until skins are charred and blistered.
Transfer roasted peppers to a bowl, cover with cling film, and let steam for 10 minutes. Peel off and discard the skins.
Heat remaining olive oil in a large pot over medium heat. Add onion and sauté for 5 minutes until softened. Add garlic and cook for 1 minute until fragrant.
Add smoked paprika, cumin, and tomato paste to the pot. Stir well and cook for 1 minute to release the flavours.
Add roasted red peppers, chickpeas, and vegetable stock. Bring to a boil, then reduce heat and simmer for 10 minutes.
Remove from heat and blend soup using an immersion blender until smooth and creamy. Alternatively, carefully transfer to a blender in batches.
Stir in lemon juice and season with salt and pepper to taste. Reheat gently if needed.
Ladle soup into bowls, drizzle with olive oil, and garnish with fresh basil leaves before serving.
Did you make this?
Upload your photo and show how it turned out.
