Vegan Romesco Roasted Red Pepper Soup
This delicious vegan roasted red pepper soup is flavoured with sweet smoked paprika and sherry vinegar, and thickened with blanched almonds – just like that terracotta red Spanish sauce classic, romesco sauce!
Prep Time30 minutes mins
Cook Time45 minutes mins
Total Time1 hour hr 15 minutes mins
Course: Appetizer, Dinner, Lunch
Cuisine: spanish, Vegan
Servings: 4 people
Calories: 218kcal
Author: Rachel Phipps
- 6 large red bell peppers
- 1 ½ tablespoon light olive oil
- freshly ground sea salt and black pepper
- 1 large brown onion
- 4 garlic cloves
- 1 ½ teaspoon sweet smoked paprika
- 2 oz blanched almonds
- 5 cups vegetable broth
- 2 teaspoon sherry vinegar
- golden caster sugar
- lightly toasted flakes almonds
Calories: 218kcal | Carbohydrates: 21g | Protein: 5g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 1187mg | Potassium: 540mg | Fiber: 6g | Sugar: 12g | Vitamin A: 6586IU | Vitamin C: 231mg | Calcium: 60mg | Iron: 2mg