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Deliciously soft soup, loaded vegetables. Pure paprika that you grill in the skin in the oven. With the subtle taste of garlic that is also roasted in the oven. With some vegetable or chicken stock, thyme and sage. And if you want you can top the soup with some maple syrup. This soup would be a great start of a festive Holiday dinner like Thanksgiving or Christmas.

Looking for more Christmas soups? Check out my roundup with 10 easy to make vegan soups for Christmas.

Broth

You can use a broth of your choice. If you follow Medical Medium you can use the healing broth. I myself used water with mushroom powder. That gives a nice deep flavor to the soup. You can use a single mushroom powder with chaga or reishi. But you get the most flavor from a combination with those two and others. Mine has 7, for example also cordyceps, lion’s mane and shii-take.

No stock cubes please!

Are you not (yet) into vegan cooking? Then you can of course also use chicken broth or stock. But make it yourself, possibly with bones, or buy a good, real stock from free-range, organic chickens.

Do not use the standard supermarket cubes. These contain all kinds of artificial additives. They hardly even contain any meat! That ‘meat taste’? That’s usually fake. It comes from processed yeast and not from meat.

Roasted bell pepper and garlic soup with sage and thyme

ME (Marjolein Eikenboom)

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Deliciously soft soup, full of flavours. Pure red bell pepper oven roasted in the skin. With the subtle flavour of garlic that is also roasted in the oven. With some vegetable or chicken stock, thyme and sage.

Rate Pin Print

Prep Time 45

Cook Time 5

Total Time 50

Servings bowls

Calories 98

Course soup

Dish warm soup

Cuisine European, French, Italian, Mediterranean

Holiday Christmas

Equipment

oven at 430F or 220C
ovendish
aluminum foil
souppan
immersion blender

Ingredients

5 red bell peppers
2 bulbs garlic
2 cups broth vegetable or healing
or MM healing broth
1 handful fresh thyme
½ handful fresh sage

Optioneel

2 tbsp maple syrup

Instructions

Preheat the oven to 430F or 220C.
Wash the peppers and dry it. Leave the stem on, so you can still hold on to the peppers later.
Remove the outer skins from the garlic bulb, but leave all the cloves intact. Cut the top off all the cloves. Wrap the garlic bulb in aluminum foil.
Place the pepper in the oven dish. Place the wrapped garlic bulb next to it. Put into the oven. Set the timer to 45 minutes.
Remove from the oven and let cool. It takes about 15minutes before you can continue without burning your hands.
Remove the skins from the pepper, squeeze the garlic from the cloves and put both in a pan.
Add the stock or broth and bring to the boil. As soon as it boils, use the immersion blender to make a creamy soup.
Strip the leaves from the thyme and add. Cut the sage into very small pieces and add. Keep both a bit separate to garnish the plates.
Spoon onto plates. Garnish with some herbs and sprinkle some maple syrup around if desired.