Roasted red pepper soup in a bow with bread on a white wooden surface
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Roasted Red Pepper Soup with White Beans

This roasted red pepper soup is rich and comforting thanks to the coconut milk and smoked paprika. It's a delicious winter warmer that's suitable for vegans.
Course Main Course
Cuisine Mediterranean
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Calories 323kcal
Author Amy Fulwood

Ingredients

  • 2 jarred Roasted Red Peppers roughly chopped
  • 250 g Cherry Tomatoes roughly chopped
  • 3 tbsp Olive Oil
  • 1 Onion chopped
  • 4 cloves Garlic crushed
  • 1 tsp Smoked Paprika
  • 1/2 tsp Chilli Flakes
  • 1 tsp Cayenne Pepper
  • 1 400g tin Coconut Milk
  • 150 ml Vegetable Stock
  • 3 400g tins White Beans drained and rinsed
  • Salt and Pepper
  • Nigella Seeds to serve
  • Bread to serve
  • Coriander to serve
  • Fresh Basil or Coriander chopped, to serve

Instructions

  • Heat the olive oil over a medium heat and add the onion, fry for 5 minutes then add the garlic cloves, cherry tomatoes, smoked paprika, cayenne and chilli flakes and cook for another couple of minutes. Season well.
  • Add the roasted peppers, coconut milk and vegetable stock and simmer for 10 minutes. Add the beans and cook for another 5 minutes. Check for seasoning and add more salt and pepper if needed. Serve with crusty bread and sprinkled with nigella seeds and your choice of herb.

Notes

Nutrition information is an estimate and will vary depending on the exact ingredients used.
 

Nutrition

Calories: 323kcal | Carbohydrates: 10g | Protein: 3g | Fat: 32g | Saturated Fat: 20g | Sodium: 183mg | Potassium: 428mg | Fiber: 1g | Sugar: 3g | Vitamin A: 895IU | Vitamin C: 18.8mg | Calcium: 37mg | Iron: 4mg