Winter is the ideal season to stay home and warm up with tasty soups. Once the cold days arrive, you will be in the need of easy recipes. When you only have half an hour of free time, but still want to make something delicious you can try this roasted red pepper soup.
Ingredients:
This roasted red pepper soup recipe requires 1 large chopped onion, 1 teaspoon ground coriander, 2 tablespoons olive oil, 2 12-ounce jars of roasted red peppers, 2 cloves smashed garlic, 1 32-ounce container of low-sodium chicken broth, 2 tablespoons sherry vinegar, 1 15-ounce can chickpeas, pepper, and kosher salt. The red peppers should be drained and chopped. Use almonds and scallions for decorating.
Instructions:
Start by heating up a large cooking pot or a Dutch oven to medium temperature. Fill it with the garlic, oil, onion, pepper, and salt. Use 1/2 teaspoon of both salt and pepper. Let the ingredients cook for around 5 minutes. This is the time when you should add the coriander and cook for 1 more minute. Include the chicken broth, red peppers, and chickpeas. Once the soup starts boiling, count to 5 minutes. When the time is up, take the pot away from the heat and add the sherry vinegar. Use a blender to blend the liquid. Your roasted red pepper soup is ready!
