This soup is seriously delicious and so healthy too, plus just look at that colour! Plus the added basil 'pesto' just brings out the flavours even more and makes it really decadent.
These recipes serve about 4 people.
To make the salsa:
3 red bell peppers
1 large red onion
2 tsp of garlic paste
500ml of veg stock
500ml of plant milk (or cream if you want it to have a richer texture.)
A splash of olive oil
A splash of balsamic vinegar
2 tsp of sugar or honey
1tsp dried basil
1tsp onion powder
Salt and pepper to taste
A couple of basil leaves to serve
To make the pesto:
A handful of fresh basil
A big glug of olive oil (4/5 tbsp)
2 tsp of vegetarian parmesan or nutritional yeast
The juice of half a lemon
1/2 tsp of garlic paste
Simply roast the peppers in the oven for 30 minutes (I did it without any oil or seasoning.) Whilst they are cooking, dice and fry your onion in oil in a large pan on a medium heat. Once they are caramelised, add your sugar and balsamic. Stir a bit more then add your garlic, herbs and salt and pepper. Stir again for a few minutes to release the aromas. Then it's time to add your stock and plant milk/ cream. Bring to a simmer and wait for the peppers to roast. Once done toss them into the pan and blend together with a hand blender. Taste and adjust any flavours at this point.
For the pesto, simply put your ingredients in a jug, use a hand blender to mix and you are done! Add on top of your soup and serve with some nice chunky bread- yum.