Roasted Bell Pepper Soup

Next week is what we in Finland call ”Ski vacation” (hiihtoloma), it is a common time to take your winter vacation, so yay! As the weather has been amazing lately, it is time to spend extra time outdoors and enjoy the beauty of nature!

When I am on vacation, I’d much rather stay outdoors than come inside to cook. This is why I make my lunch the night before. Winter vacation is the perfect time to make some soup, or other warm foods, and with a little added protein it will keep your tummy full for longer.

ROASTED BELL PEPPER SOUP WITH CHICKPEAS

2 red bell peppers
160 g almonds
3-4 garlic cloves

1 can of peeled tomatoes
4 tsp of balsamic vinegar
1 tbsp of syrup
1/2 tsp of chili paste
1/2 tsp of powdered hot peppers
salt
black pepper

8 dl of vegetable broth
1 can of chickpeas

feta cheese
pine nuts

Cut the bell peppers in half and take out the seeds. Place the peppers facing down on an oven tray. Psst! With HEIROL Baking Tray Pro you won’t need a baking sheet. Use a baking sheet if you are using a regular baking tray. Add the almonds and garlic cloves on the tray. Roast the ingredients in the oven at 225 degrees for about 10 minutes, until the almonds get some color. Remove the garlic cloves and almonds off the tray, increase the oven temperature to 250 and place the peppers back in the oven for an additional 10 minutes, or until the peppers get some dark color. Let the peppers cool down and peel them, as well as the garlic cloves.

Put the peppers, garlic cloves, almonds, tomatoes, vinegar, suryp and spices in a blender. Mix them until you get a even texture. Heat the vegetable borth in a pot and add the blended mix.
Strain the chickpeas. Using a fork, crush them a little bit and add into the soup. Let the soup cook for about 10 minutes. Serve in a cute bowl, add some pine nuts and feta cheese on top, and you’re done!