YIELDS
4-6 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1 large red onion, quartered, not peeled
- 2 large bell peppers, halved
- 4 large tomatoes, halved
- 2 cloves garlic, not peeled
- 5 dl veggie broth
- 1 can (400g) kidney beans, washed
- 2 tbs balsamic vinegar
- 1 can (300g) chickpeas, washed
- to taste salt, pepper
- 1 handful fresh basil leaves, sliced
- 1 large red onion, quartered, not peeled
- 2 large bell peppers, halved
- 4 large tomatoes, halved
- 2 cloves garlic, not peeled
- 5 dl veggie broth
- 1 can (400g) kidney beans, washed
- 2 tbs balsamic vinegar
- 1 can (300g) chickpeas, washed
- to taste salt, pepper
- 1 handful fresh basil leaves, sliced
Directions
1. Preheat the oven to 200°C. Place parchment paper on a large baking tray, prepare the onion, garlic, tomatoes and bell peppers and place them on the paper. Make sure the tomatoes and bell peppers have their cut sides facing down.
2. Bake the veggies for about 6-8 minutes, until their skin blackens a little. Peel the veggies. Easiest to peel paprika and bell pepper if you place it in a plastic back right after you took it our from the oven. Close the bag and let it rest and cool down. Then it will be much easier to remove the skin.
3. Take half of the veggies and slice them up, place it in a pot. Use a hand mixer to make a thick soup from the veggies and the veggie broth, then add it to pot. Bring the soup to a boil frequently stirring.
4. Add the beans and chickpeas (and tofu or vegan sausage if you use) along with salt, pepper, vinegar and basil leaves and cook for about 3-5 minutes more over small heat.
Vegan Cream Of Broccoli Soup With Shallots
Get more like this—Sign up for our daily inspirational newsletter for exclusive content!
__
Photo: Imola Toth
