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.
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.