Normally, I make a recipe a few times before placing it on the blog. Usually there are adjustments that can be made and this recipe is no different. Compared to Elway’s charred red pepper soup though, this dish is a record-setting kickoff return touchdown. So, I felt compelled to post it sooner than later.
A lighter version than I had envisioned, this would best be suited as a starter soup than as a main dish. Developing it into a hearty soup, to serve it as an entrée, is the adjustment that I need to work on.
A great portion of this soup can be prepared in stages a day or two ahead of time.
You will have to decide whether you want to make your own versions of peanut butter, hummus and veggie broth or buy store-bought ones. If you choose to make your own (such as I do), the peanuts can be blended and refrigerated well in advance. The hummus can be made a few days beforehand as well.
I make homemade vegetable broth because it is quick, effortless and cheaper than the store-bought variety.
As the leaves begin to fall and the temperatures begin to drop, this soup provides a comforting warmth that will fill you with satisfaction.
8-10 red peppers, roasted
2 cups hummus (see below)
12 cups vegetable broth (see below)
1 tsp whole cumin seeds, roasted and ground
1/4 tsp cayenne pepper
2 tsp sea salt
3 cups cooked chickpeas (about 1 1/2 -2 cups dry)
3 cloves garlic, minced
1 tsp roasted/ground whole cumin seeds
1/2 tsp sea salt
1/4 tsp black pepper
1 lemon, its juice and zest
3 tbsp peanut butter (see below)
Combine ingredients in vitamix or high-speed blender.
2 cups shelled roasted peanuts
water, if necessary
The more water you use the smoother the butter but lesser the flavor. Mix in vitamix or high-speed blender. Store in refrigerator. I make more than what is needed to have enough to blend properly in the vitamix.
Combine a slew of vegetable scraps, 2 bay leaves, pink Himalayan salt and cracked pepper to taste, and 12 + cups of water in a large sauce pan. Optional: a little oregano, thyme and basil can also be added. Bring to a boil, lower heat to simmer and cook for 1 hour. Immediately drain scraps from broth.
Roast peppers in a 500º (or broil setting) oven until charred. Remove from oven and place in bag until cool. Once cool, remove skin and seeds and roughly cut peppers in chunks.
While peppers are roasting, preheat dry skillet on medium. Once pan is heated, add cumin seeds and stir constantly for 1-2 minutes. The seeds will become fragrant, pop and begin to turn brown. Remove from heat. Add seeds to a coffee grinder and mix. I toast more cumin than needed in this recipe to have enough volume to grind the seeds to a powder. The extra cumin can be saved for other dishes.
Combine all ingredients and blend in small portions in blender or vitamix until smooth. Return to heat and warm until ready to serve.
What would you add to make this a hearty soup? Please comment…