Normally I restrict this blog to simply food photos (those are what people come here for, after all). But for this post I have to lead with some shots of the gorgeous flora we’re having here in the D.C. area.
I know that everyone and their mother has been Instagramming variations of these same photos all month long, but I couldn’t resist! It’s hard not to feel inspired to eat colorful fruits and vegetable when surrounded by such lovely vegetation.
I am very fortunate to live in an area that experiences this weather at this time of year. If it’s cold where you you are, never fear! The recipe I’m providing today is equally delicious in chilly or warm climates. In hotter months it would be reminiscent of gazpacho, a cool tomato-based soup.
When eaten warm, the flavors remind me of romesco, a tomato sauce thickened with walnuts or almonds. By blending nuts directly into this soup you’re getting a boost of heart-healthy fats and protein to keep you full. Spicy paprika will warm you from the inside out 🔥
If you’re not a fan of heat, no worries. Feel free to use half the amount of paprika and omit red pepper flakes. The best part of this recipe is that you don’t need to sauté anything…most of the work is done in your food processor or blender!
One of my favorite things about soup is that one big batch can last a while. This recipe yields eight large servings and is totally vegan and gluten free. It does not require any fancy ingredients and is very flexible to your preferences. I hope you enjoy! Please be sure to tag @garlic_head so I can see your lovely creations.
This recipe was adapted from Minimalist Baker.
- 2 whole red peppers
- 1 cup roasted unsalted almonds
- 6 cloves garlic, unpeeled
- 2 cans diced tomatoes, 15 oz each
- 1 tsp smoked paprika
- ¾ tsp each sea salt and black pepper
- 1 TBS maple syrup
- 1 and ½ TBS apple cider vinegar
- ½ tsp crushed red pepper flakes
- ¾ tsp oregano
- 4 cups water or vegetable broth
- 1 can chickpeas, rinsed, drained, and mashed slightly with a fork
- ½ cup green peas
- Few handfuls kale or spinach, optional
- Basil and cherry tomatoes to garnish, optional
- Preheat your oven to 350 degrees. Place red peppers and garlic cloves on a lined baking sheet. Roast for about 15 minutes, until garlic is golden. Remove garlic and turn heat up to 500 degrees to char the peppers for 7 - 8 minutes, flipping halfway through (let the skin turn black). Remove peppers from oven and wrap them in tinfoil to steam.
- After 5 minutes, carefully remove the foil and peel the skin off of the peppers, removing the core and seeds. Also remove the peels from garlic cloves.
- To your food processor add red peppers, garlic, roasted almonds, tomatoes, paprika, salt, pepper, maple syrup, vinegar, crushed red pepper flakes, and oregano. Blend until incorporated.
- Add soup to a large pot along with water or vegetable broth. Bring to a simmer on medium-low heat. Add smashed chickpeas, green peas, and spinach. Let cook for 10 minutes, so flavors can meld.
- Stir every few minutes to insure it does not stick to the bottom. To serve, garnish with chopped basil or cherry tomatoes. Delicious warm or cold!