About this recipe
This roasted red bell pepper and potato soup with spices is so delicious and easy to prepare. It makes me feel loved, nourished, and happy. I remember the first time I made it, my family was skeptical about a plant-based soup, but they were pleasantly surprised by the rich flavors. Many people wonder if I miss eating “normally” since I follow a plant-based diet.
The truth is, my way of eating is not a deviation from the norm, it is the norm. I take immense pleasure in preparing and enjoying delicious, healthy food. And more than that, I find deep satisfaction in nourishing my family with clean and nutritious meals. It’s a labor of love that I wouldn’t trade for anything.
There’s a common misconception that a plant-based diet is restrictive, leading to a limited variety of food and potentially poor eating habits. But in reality, it’s quite the opposite. By removing animal products, we open ourselves up to a world of new flavors, ingredients, and food combinations. It’s a journey of culinary exploration and freedom.
Ingredients
Oil, onion, spices, roasted red bell pepper (fresh or from a jar), and liquid of choice: vegetable stock or water.
How to make the soup
In a pot, heat the oil and brown the onion, add the spices and cook, then add the salt. Add the remaining ingredients. Blend the mixture until creamy. Serve with lemon juice and mint or cilantro leaves.
Tips for the best Potato, roasted red bell pepper soups
- When making soup, it’s a good idea to start with a small amount of liquid, just enough to cover the vegetables. If needed, you can always add more.
- For this vegan potato soup, you’ll probably need more liquid than usual because of the starch in the potatoes.
- If you’re serving this soup to young kids, it’s best to skip adding the red chili pepper while cooking. Instead, add it when serving the soup.
Spiced Roasted Red Bell Pepper Potato Soup
Equipment
- 1 Pot
Ingredients
- 2 tablespoons vegetable oil I use avocado oil
- 1/2 onion cut into large pieces
- 2 teaspoons salt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon chili pepper flakes
- 2 cups diced potatoes diced
- 1 large roasted red bell pepper stemmed and seeded
- 3-4 cups water or vegetable stock
To serve (optional)
- Lemon juice
- Cilantro or fresh mint
Instructions
- Heat the oil in a large Dutch oven or soup pot and add the onion. Let it brown for 3-5 minutes. Add the spices and brown them for 30 seconds to a minute, or until they start to smell delicious. Add the salt.
- Put the rest of the ingredients and the water or vegetable broth in the pot, cover, and cook until the potatoes are soft.
- Blend the vegetables and water until you have a creamy consistency. Test for seasoning and adjust if needed. Add more liquid if it’s too thick.
- Serve with lemon juice and mint or fresh cilantro leaves.
Notes
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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