Red Pepper, Walnut & Chickpea Soup
Method
Roast the vegetables: Preheat the oven to 220°C. Arrange the red peppers, tomatoes, onion and garlic on a baking tray. Drizzle with olive oil and season with smoked paprika, cumin, coriander, salt and black pepper. Roast for 20–22 minutes until softened and lightly charred.
Toast the walnuts: During the final 4 minutes of roasting, add the walnuts to a separate corner of the tray. Toast until fragrant, watching carefully so they do not burn.
Blend the soup: Transfer the roasted vegetables and chickpeas to a large pot. Add the vegetable broth and bring to a gentle simmer for 5 minutes. Add about two-thirds of the toasted walnuts and blend until smooth and creamy.
Balance the flavours: Stir in the lemon juice and red wine vinegar. Season with salt and black pepper. Add a splash of extra broth if a thinner consistency is preferred.
Serve: Ladle into four bowls. Finish with the remaining toasted walnuts, pumpkin seeds and fresh parsley.
Vegan option: Naturally vegan — no substitutions needed. For extra protein, add 50–60 g shelled edamame per serving or increase the chickpeas by 100 g. Roasted red peppers and tomatoes give this soup a naturally sweet, smoky foundation, while chickpeas add body and protein. Toasted walnuts create a luxurious creamy texture and rich nutty flavour without dairy, balanced by bright lemon and red wine vinegar.
Nutrition Facts
Per serving
