This roasted red pepper and tomato healthy soup is the ultimate blend of simplicity, flavour, and nutrition. With just a few fresh ingredients and minimal preparation, you can whip up a comforting and hearty meal in no time. The addition of butter beans not only adds a creamy texture but also provides a boost of plant-based protein and fibre, making it both satisfying and nourishing. Packed with antioxidants from the roasted red peppers and tomatoes, this soup supports overall health while being naturally low in calories. Perfect for a quick lunch or a light dinner, it is a delicious and wholesome option for any day of the week!
Ingredients – Serves 4
- 2 red sweet peppers, deseeded and halved
- 200 g cherry tomatoes, halved
- 1 red onion, cut into wedges
- 3-4 cloves of garlic
- 2 table spoons of olive oil
- 1 tea spoon of dried oregano
- 400 g tin butter beans, drained and rinsed
- 450 ml vegetable stock
Instructions
- Preheat your oven to 200°C (400°F).
- In a roasting tray, toss the red peppers, tomatoes, onions, and garlic with olive oil and oregano. Season with salt and pepper.
- Roast the vegetables in the preheated oven for about 25 minutes, ensuring they become tender and slightly caramelised but not burnt.
- Add the butter beans to the tray and roast for an additional 10 minutes.
- Remove the garlic and transfer the roasted vegetables and beans to a saucepan. Squeeze the roasted garlic from its shell into the vegetables, add the stock and heat the mixture over medium heat until it comes to a gentle boil.
- Using a hand blender, blitz the mixture until smooth and creamy. Adjust seasoning to taste.
- Serve the soup in bowls with a dollop of Greek yogurt and a sprinkle of mixed seeds for added texture and flavour.
Hope you enjoy this nutritious and healthy soup recipe—perfect for boosting your well-being!
Check out the recipe for a delicious and nutritious Green Shakshuka by following this link: Green Shakshuka Recipe.
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