Ever since I made this soup, I’ve thought of it as the vegetarian soup for the soul. This soup is perfect at this time of the year where the weather is constantly changing – first it’s hot and humid as hell, 20 minutes later it’s cool, breezy, pouring rain. Everyone is bound to get sick. I’ve always heard people go on about chicken soup; how it’s the best thing when you’re unwell. This soup is the vegetarian answer to chicken soup – it’s packed with everything vitamin C, anti-inflammatory and anti-bacterial. You’d be surprised but red bell peppers have even more vitamin C than oranges!
This “vegetarian soup for the soul” is my new go-to sick soup because it’s so comforting and easier to make than any other soup. All you have to do is bake bell peppers, tomatoes and onions, puree, add water/vegetable stock and fresh herbs. I’ve experimented with adding in a grain to make it a little more filling. I’ve found that it works great with barley, farro and quinoa. You can also play around with which fresh herbs you’d like to use – I’ve used basil, rosemary and sage all with great results. And of course – add a drizzle of extra virgin olive oil, croutons or a dollop of butter, because what’s a good soup without a delicious garnish?
This recipe is vegan, gluten-free and grain-free. I know that many people swear by a glass of orange juice or Vitamin C drinks when they catch a cold, but this is almost better – it has all the nutrients and vitamins packaged into a warm bowl of soup. You can even add a little turmeric and/or ginger for an extra immunity boost. Let me know what you think of it – post a picture on Instagram or Facebook and tag @theindiaedition #theindiaedition!
- ½ red bell pepper, de-seeded
- ½ yellow bell pepper, de-seeded
- 2 small or 1 large tomato(es), cut in quarters
- 1 medium onion, cut in quarters
- 250ml or 1 cup water or vegetable stock
- 5-7 basil/rosemary/oregano/sage leaves
- A pinch of salt/pepper, as needed
- On a silicon mat/baking tray, lay the veggies cut side up.
- Bake on 250C for 15-20 minutes.
- Puree in a blender or mixer.
- Transfer to a pan, add water/veg stock and chopped herbs.
- Taste for seasoning - add salt and pepper if needed. Sometimes vegetable stocks contain salt so taste before adding.
- Serve hot, with a drizzle of extra virgin olive oil, butter and/or croutons.