Red Pepper, Potato, & Chickpea Soup

Winter weather, dark days… soup. The answer is always soup. To warm the cockles of your heart and soul. Insta-comfort. In a bowl. 

This soup has lots of flavour, but surprisingly not a TON of ingredients or spices. Simplicity, all garnished with a drizzle of lemon. And because it has chickpeas in it, you can serve it up with a slice of bread for a hearty soup that can hold up to a meal. Sometimes I even stir in a bit of chopped kale so I can kill 2 birds with one stone and get a bit more veggies in there. Enjoy!

Red Pepper, Potato, & Chickpea Soup

Print Recipe
Serves: 6 Cooking Time: 30 min

Ingredients

  • 1 medium onion (diced)
  • 2 cloves garlic (minced)
  • 1 1/2 tsp cumin
  • salt and pepper to taste
  • 3 medium yellow skinned potatoes, (peeled and cubed)
  • 1 jar (~340ml) roasted red peppers (drained and chopped)*
  • 1 L vegetable broth or stock (you can also use chicken stock)
  • 1 can (540ml) chickpeas, drained and rinsed
  • 1-2 tbsp lemon juice (or to taste)

  • To Serve:
  • ~1/2 cup finely chopped green onions or parsley

Instructions

1

In a large pot over medium heat, sauté the onion in the oil until softened and translucent.

2

Add the garlic and sauté for 1 minute. Add the cumin, salt, and pepper.

3

Add the potatoes, roasted peppers, and stock. Bring to a boil, and simmer for 20-30 minutes or until the potatoes are tender when pierced with a fork.

4

Scoop ~1 cup of the soup into a blender, and blend until smooth. Stir back into the soup before adding the chickpeas and lemon juice.

5

Garnish with parsley or green onion and serve.

Notes

* I like to use jarred roasted red peppers as it saves time but you can roast them yourself too (use 3). If using jarred peppers try and find some that do not have vinegar listed in the ingredients because these can impart a bit of a pickled taste.

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