ROASTED PEPPER SOUP RECIPE | EASY VEGAN RECIPES

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LAY HO MA!! Nothing beats a warm bowl of velvety soup in the winter. Join me in this episode and learn how to make this incredible vegan roasted pepper soup recipe – the best part, the oven does most fo the work! Let’s begin

Ingredients:
1 red bell pepper
1 yellow bell pepper
1 orange bell pepper
1 sweet potato
1/2 red onion
3 small carrots
4 pieces garlic
few leaves rosemary
1 cup canned chickpeas
1 tsp salt
pepper to taste
1/2 tbsp sweet paprika
3 tbsp olive oil
4-5 cups veggie stock
2-3 tbsp coconut cream

Directions:
1. Preheat the oven to 375F
2. Roughly chop the bell peppers and the sweet potato. Place them in a large bowl
3. Slice the red onion and roughly chop the carrots. Add them to the bowl along with the garlic (unpeeled), rosemary, chickpeas, salt, pepper, sweet paprika, and olive oil
4. Toss to coat the ingredients
5. Transfer to a baking tray. Spread out the ingredients and bake in the oven for 35-40min
6. Remove and discard the garlic peels and set aside some veggies for the toppings
7. Transfer the rest of the tray to the blender. Add in the veggie stock (add more for a runnier soup or less for a thicker soup)
8. Blend on high until smooth. Then, pour the soup into a pot and heat up to your desired serving temperature
9. Plate the soup and add on the veggie toppings
10. Add some freshly cracked pepper, a drizzle of olive oil, and a dollop of coconut cream

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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you’re plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.

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30 COMMENTS

  1. Wil, I have enjoyed your recipes so much! I made your chili oil so I could make the coconut fried rice which was out of this world and then another time I incorporated the Cook’s Country Cast Iron Chicken with this rice and then added 3 ingredients from another recipe a friend shared: chilies in adobo sauce, sweet chili sauce and a splash of pineapple juice and it took on a whole new dimension.
    But I keep going back to your original recipe which is superb. Today I made this delicious soup which was quick and easy, only problem, I couldn’t stop eating the roasted vegetables before putting in the blender! I am not Vegan but I could live very happily as a Vegan with your wonderful recipes. Thank you!

  2. First but not last recipe to make of yours. This was rich in flavor without being heavy and a perfect balance of sweet and savory. The vegetables set aside took this soup over the top! Definitely will reserve even more next time. Finished mine with a dollop of vegan sour cream. Thank you for sharing this deliciously simple recipe.

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