Roasted paprika and parsnip soup

Serves 6:

3 red bell peppers
1 parsnip
1 red onion
2 cloves of garlic

700 ml vegetable stock
1 tbsp tomate paste
1 tbsp smoked paprika powder
salt

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  1. Preheat oven to 180°C.
  2. Grill the red bell pepper in the oven until skin is black. Let them cool off then peel.
  3. Cut the turnip and the red bell pepper.
  4. Put some olive oil in a big pot and bake onion and garlic until golden.
  5. Add red bell pepper, turnip and tomato paste.
  6. Add vegetable stock and spices and let it simmer until turnip is soft.
  7. Mix the soup with the blender and adjust flavour if necessary.
  8. Serve with roasted chickpeas and kale.

 

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