Roasted Red Pepper and Goat Cheese Soup with Chickpeas by @slideforfood

1h

4 servings

🫑

4

Red bell peppers

🧅

1

Yellow onion

🧄

2 cloves

Garlic

🧀

100 g

Fresh goat cheese

🧂

Salt

⚫

Pepper

🫘

Cooked chickpeas

50 ml

Chickpea cooking water

🌿

Basil

🍞

Grilled bread

🌶️

Chili

🫒

Olive oil

🧂

Fleur de sel

🧀

Goat cheese

  1. Heat

    Heat the oven to 200°C.

  2. Brush
    • Red bell peppers
    • Yellow onion
    • Garlic

    Brush the whole peppers with a little oil, peel and halve the onion and brush it with oil too, leave the garlic cloves unpeeled in their skin.

  3. Roast
    • Red bell peppers
    • Yellow onion
    • Garlic

    Roast everything in the oven for about 40 minutes, turning halfway through cooking.

  4. Cool
    • Red bell peppers

    Let the peppers cool slightly so they can be handled, then remove the stem and seeds, keeping the juice they release as they cool since it carries a lot of flavor.

  5. Peel
    • Garlic

    Peel the garlic.

  6. Blend
    • Red bell peppers
    • Garlic
    • Yellow onion

    Blend the peppers, garlic, onion, pepper cooking juice, salt, pepper, fresh goat cheese and 50ml of chickpea water together.

  7. Step
    • Chickpea cooking water
    • Salt

    Adjust the chickpea water to reach the consistency you want, then taste and adjust the seasoning.

  8. Serve
    • Cooked chickpeas
    • Goat cheese
    • Basil

    Serve in shallow bowls topped with chickpeas, crumbled fresh goat cheese, basil, fleur de sel, a little chili, pepper, a drizzle of olive oil and grilled bread.

Roasted Red Pepper and Goat Cheese Soup with Chickpeas by @slideforfood

1h

4 servings

🫑

4

Red bell peppers

🧅

1

Yellow onion

🧄

2 cloves

Garlic

🧀

100 g

Fresh goat cheese

🧂

Salt

⚫

Pepper

🫘

Cooked chickpeas

50 ml

Chickpea cooking water

🌿

Basil

🍞

Grilled bread

🌶️

Chili

🫒

Olive oil

🧂

Fleur de sel

🧀

Goat cheese

Preparation Steps

  1. Step 1/8

    Heat the oven to 200°C.

  2. Step 2/8

    Brush the whole peppers with a little oil, peel and halve the onion and brush it with oil too, leave the garlic cloves unpeeled in their skin.

    🫑Red bell peppers
    🧅Yellow onion
    🧄Garlic
    🫒Olive oil
    🖌️Brush
    🔪Knife

  3. Step 3/8

    Roast everything in the oven for about 40 minutes, turning halfway through cooking.

    🫑Red bell peppers
    🧅Yellow onion
    🧄Garlic
    🍳Baking sheet

  4. Step 4/8

    Let the peppers cool slightly so they can be handled, then remove the stem and seeds, keeping the juice they release as they cool since it carries a lot of flavor.

    🫑Red bell peppers
    🔪Knife

  5. Step 5/8

    Peel the garlic.

    🧄Garlic

  6. Step 6/8

    Blend the peppers, garlic, onion, pepper cooking juice, salt, pepper, fresh goat cheese and 50ml of chickpea water together.

    🫑Red bell peppers
    🧄Garlic
    🧅Yellow onion
    ⚫Pepper
    🧂Salt
    🧀Fresh goat cheese
    🫘Chickpea cooking water

  7. Step 7/8

    Adjust the chickpea water to reach the consistency you want, then taste and adjust the seasoning.

    🫘Chickpea cooking water
    🧂Salt
    ⚫Pepper

  8. Step 8/8

    Serve in shallow bowls topped with chickpeas, crumbled fresh goat cheese, basil, fleur de sel, a little chili, pepper, a drizzle of olive oil and grilled bread.

    🫘Cooked chickpeas
    🧀Goat cheese
    🌿Basil
    🧂Fleur de sel
    🌶️Chili
    ⚫Pepper
    🫒Olive oil
    🍞Grilled bread
    🥣Bowls

Composition

Ingredients

Types

Vegetables, Dairy, Spices, Legumes, Herbs, Grains, Oils

Ingredients

Red bell peppers, Yellow onion, Garlic, Fresh goat cheese, Salt, Pepper, Cooked chickpeas, Chickpea cooking water, Basil, Grilled bread, Chili, Olive oil, Fleur de sel, Goat cheese

Notes

Fresh goat cheese (for the blended soup base), Salt (to taste), Pepper (to taste), Cooked chickpeas (with a little of their cooking water reserved), Chickpea cooking water (added to the blended soup, adjust more to reach desired consistency), Basil (for serving), Grilled bread (for serving), Chili (a little, optional, if you like it), Olive oil (to brush the peppers and onion before roasting, and a drizzle at serving), Fleur de sel (for serving)

Allergens

Milk, Gluten

Dietetics

Dietary regimen

Nut-Free, Halal, Egg-Free, soy-free

Calories

230 kcal

Macro nutrients

Protein: 10g, Carbohydrates: 24g, Fat: 11g, Fiber: 6g, Sugars: 8g

Nutritional Information

Minerals

Sodium: 480mg, Potassium: 480mg, Calcium: 110mg, Iron: 1.8mg, Magnesium: 40mg

Vitamins

Vitamin C: 170mg, Vitamin A: 180µg, Vitamin B6: 0.4mg, Folate: 60µg

Preparation

Time Information

Preparation

20 minutes

Cooking

40 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

Brush, Knife, Baking sheet, Bowls

Appliances

Oven, Blender

Type

Type

Type Of Dish

Main Course, Soup

Occasions

Everyday, Autumn Comfort Meal

Origin

Source

Platform

instagram

Original Creator

@slideforfood

Origin

Cuisine

French, Mediterranean

Geographic

France, Europe

Various

Aspect

Texture

Creamy, Smooth, Crumbly

Flavors

Smoky, Savory, Tangy, Garlicky, Slightly Spicy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

soup base : 3 days (in an airtight container,refrigerated), soup base : 2 months (frozen in an airtight container,thaw before reheating)