For the last few weeks, I’ve been sorting through my collection of books, in hopes of reducing their numbers on my bookshelves. While moving some of the books around, I discovered a cookbook I hadn’t used in a while. An old sticky note peeked my curiosity! I opened the marked page of the cookbook, and remembered instantly how tasty this luscious soup was. I will definitely make it more often from now on!
This vegan soup is silky, spicy and gorgeously colored. It takes about 20 to 25 minutes from start to finish. That alone makes it a winner in my book! Add a salad and you’ve got dinner on the table in no time! All you have to do is, combine the smoky, sweet peppers with a jar of fire-roasted tomatoes, coconut milk and some slowly sautéed onions and garlic, purée everything, reheat and eat! It doesn’t get any easier than that!
I hope you’ll give this a try! It is incredibly delicious!!
Here’s the recipe for the soup:
- 2 jars (14 oz each) of roasted red bell peppers
- 1 large can (23 oz) of fire roasted tomatoes
- 1 can (14 oz) coconut milk
- 2 cups of water
- a little olive oil
- 1 large yellow onion, peeled and chopped
- 1 tablespoon chopped garlic
- generous sprinkle of cayenne pepper or chile flakes (1 to 1 1/2 teaspoons)
- a little salt
- a little sugar or maple syrup (1 to 2 tablespoons)
- finely chopped fresh cilantro for garnish
Heat a soup pot on medium heat.
Add a little olive oil and the onion.
Sprinkle a pinch of salt over this and sauté for about 10 minutes.
Next, add the garlic and chile pepper.
Continue to stir and gently cook the onion mixture until soft, golden and fragrant.
In the meantime, drain and rinse the roasted bell peppers.
When the onions are done, add the rest of the ingredients, except the cilantro, to the pot and carefully purée until completely smooth with an immersion blender. You can also put everything into a conventional blender and purée it that way.
Reheat the soup over medium heat, adjust seasoning and serve with a little cilantro.
This Asparagus and Sugar Snap Salad is a perfect accompaniment to the soup.
For the salad you’ll need:
- 1 generous bunch of asparagus (I like them no thicker than my little finger)
- 1 1/2 cups of sugar snap peas
- a few cherry tomatoes, cut into quarters
- 2 tablespoons fresh lemon juice
- 1/4 cup toasted peanuts
- 2 tablespoons tamari
- 1 tablespoon toasted sesame oil
- 1 tablespoon sugar or maple syrup
- cayenne pepper to taste
Break the tough ends off the asparagus. Wash the spears and cut them into bite-size pieces.
Wash the snap peas and remove the ends and any strings. Cut in half.
Cover the bottom of a wide pan with water.
Bring to a boil and add the asparagus, snap peas and a pinch of salt.
Stir briefly and cover with a lid.
Cook for just a couple of minutes. The veggies should be bright green and still crisp.
Drain and immediately rinse with cold water. Drain while you make the dressing.
Purée the lemon juice, peanuts, tamari, sesame oil, sugar and cayenne pepper until smooth.
If the dressing is to thick, add a little water.
Taste and adjust seasoning.
Combine the asparagus, snap peas and cherry tomatoes in a bowl.
Drizzle with the dressing and serve right away.