Delicious, super easy to make, vegan roasted peppers soup
מרכיבים
6 red peppers, cut to large stripes
2 large carrots, peeled and cut to a few pieces
1 onion, peeled and cut to its layers
1 garlic head
a bit of olive oil
2 cups water
2 tea spoons salt
¼ tea spoon pepper
½ tea spoon smoked paprika
optional: cashew cream made from one cup cashew, ¾ cup water and juice from half a lemon, blended thoroughly until smooth
for serving: lemon, scallions/chives, pinenuts and/or some grated Brazil nuts
הוראות הכנה
Place all the vegetables in a large pan, spread some olive oil on top using a brush, spread some salt, and place in an oven pre-heated to 200 C.
The garlic head will be ready first (should take about 15 minutes), you will know by the wonderful smell it will spread, and you can make sure by checking with a toothpick that it is really soft. The rest of the vegetables will take a bit more than half an hour to completely roast (make sure the peppers get a bit black and their peeling starts to peel off of them). Move the peppers stripes to a box and seal it. Let them "sweat" in the box for a few minutes (this will make peeling them much easier), open and remove their peelings.
Place all the vegetables in a pot, add 2 cups of water and the spices, blend with a hand blender, bring to a boil and remove from heat.
Serve with a bit of scallions/chives, a squeeze of fresh lemon juice, and optionally cashew cream.
Recipe by Vegan High Tech Mom at https://www.veganhightechmom.com/%d7%9e%d7%a8%d7%a7-%d7%a4%d7%9c%d7%a4%d7%9c%d7%99%d7%9d-%d7%a6%d7%9c%d7%95%d7%99%d7%99%d7%9d/