It’s inspired by a soup we had at a vegan cafe in Iceland called Kaffi Vinyl. It reminded me so much of romesco sauce, which finds its roots in Spanish cooking. Romesco* is traditionally made with almonds (or other nuts), peppers and/or tomatoes, garlic, and red wine vinegar. As you can imagine, my mind was spinning with ideas on how to recreate this soup once we got home, and the final result totally blew me away. Let’s make soup! *Note: you can learn more about romesco here. This recipe is quite easy to make, requiring just 10 ingredients and simple methods. It all starts with roasting red bell peppers, almonds, and garlic until brown and toasty. Then they go into the blender with spices like paprika, sea salt, and harissa for a smoky, spicy flavor. And the magic comes next: We add our Homemade Vegetable Broth which transforms this sauce into soup! All that’s left is a little red wine vinegar for acidity, maple syrup or coconut sugar for a bit of natural sweetness, and a bit more salt for overall flavor balance. I also added chickpeas for more heartiness and plant-based fiber and protein! I hope you all LOVE this soup! It’s: HeartyRichFlavorfulVegetable-PackedFiber- + Protein-richSatisfyingComforting& Insanely delicious This would make the perfect lighter yet satisfying meal when you want something on the table fast. It would feed a crowd or be perfect for making ahead and packing as leftovers for lunch throughout the week. This soup is absolutely delicious on its own, but it would also pair well with things like my Apple Pecan Arugula Salad, Garlicky Kale Salad with Crispy Chickpeas, Vegan Pesto Parmesan Breadsticks, Fluffy Vegan Spelt Rolls, Oil-Free Roasted Vegetables, or Shawarma Roasted Cauliflower Steak. If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram so we can see what you come up with. Cheers, friends!
