Roast Pepper and Vegetable Soup

Here’s a recipe that ticks all the boxes for January – it’s meat-free (Veganuary-approved), healthy, comforting and cheap to make.  Using the bright yellow and orange peppers gives the soup a cheerful sunshine colour, to brighten up a dull winter day.  This is also useful for using up any vegetables that are hanging around in the back of the fridge; you can add any veg that you have.  It also freezes well and is lovely with nice crusty bread.

Makes 1.5 litres

  • 2 carrots, cut into chunks
  • 2 leeks, washed, trimmed and sliced
  • 4 shallots
  • 4 cloves of garlic, unpeeled
  • 3 yellow peppers
  • 2 orange peppers
  • 1 litre of vegetable stock
  • 2 tablespoons of olive oil
  • Salt and pepper
  • Olive oil, or chilli oil, to drizzle

Preheat the oven to 190ºC/375ºF/gas mark 5. 

Cut the peppers into quarters, remove the seeds and white pith, then cut each piece into two.  Divide the pepper pieces, carrot chunks, sliced leeks and whole shallots between two roasting trays, and add the unpeeled garlic cloves. 

Drizzle each tray with one tablespoon of olive oil and season well with plenty of salt and pepper.  Roast the vegetables for 35 to 40 minutes until soft.

Cool slightly, then fish out the garlic cloves and squeeze the roasted garlic from the papery skins.  Drop these into a blender, with all of the vegetables and any oil or juice from the trays, then add most of the veg stock.  Blitz until smooth, adding more stock as required, to get the consistency you like. 

Transfer to a pan and heat through gently, or at this point, you can transfer some or all of the soup to a container and freeze for a later date. 

Serve drizzled with a little olive oil, or chilli oil if you dare. 

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