Roasted Reds Soupy Bowl

Roasted Reds Soupy Bowl is a vibrant and flavorful dish made with roasted red bell peppers and ripe tomatoes, blended to creamy perfection with a hint of smoked paprika and coconut cream. This soup is hearty yet light, with a subtle smokiness and a tangy finish from balsamic vinegar. Garnished with fresh basil and crunchy pumpkin seeds, it’s a colorful and comforting option for any meal.

For a Serving Size of Two:

Ingredients:

• 200 grams roasted red bell peppers, peeled and chopped
• 150 grams diced tomatoes
• 100 grams chopped red onions
• 1 clove minced garlic
• 1 teaspoon olive oil
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground cumin
• 1/4 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• 400 ml vegetable stock or water
• 2 tablespoons coconut cream
• 1 tablespoon balsamic vinegar
• 1 tablespoon chopped fresh basil, for garnish
• 1 teaspoon roasted pumpkin seeds, for garnish

Procedure:

• Heat olive oil in a pot over medium heat. Add chopped red onions and minced garlic. Sauté until soft and fragrant.
• Stir in roasted red bell peppers and diced tomatoes. Cook for 3–4 minutes.
• Add smoked paprika, cumin, salt, and black pepper. Mix well to coat the vegetables with spices.
• Pour in the vegetable stock or water and bring to a boil. Reduce the heat, cover, and let it simmer for 10 minutes.
• Use an immersion blender to purée the soup until smooth and creamy.
• Stir in coconut cream and balsamic vinegar. Adjust seasoning as needed.
• Ladle the soup into bowls, garnish with fresh basil and roasted pumpkin seeds, and serve warm.

Nutritional Benefits:

• Calories: 488 kcal
• Protein: 30.7 g
• Carbohydrates: 3.3 g
• Fat: 39.3 g