Roasted red pepper immunity soup

Soup season has officially arrived, and what better way to welcome winter than with a comforting bowl of our Roasted Red Pepper Immunity Soup?

Packed with rich, smoky flavours and a hint of natural sweetness from vibrant roasted vegetables, this nourishing soup is loaded with powerful antioxidants, along with vitamins A and C to help support your health through the colder months.

Dried red lentils add hearty body and texture, while delivering a boost of zinc, iron, and plant-based protein to promote strong immune function. A splash of light coconut milk brings a creamy, silky finish to the soup. Serve piping hot with a fresh, crusty bread roll for the ultimate cosy meal.

Ingredients

Serves 4
Prep time 15 minutes
Cook time 45 minutes
Dairy free, Nut free, Vegetarian, Vegan

• 2 red capsicums, deseeded and roughly chopped
• 2 red onions, roughly chopped
• 250g cherry tomatoes, halved
• 2 tbsp extra virgin olive oil
• 3 garlic cloves, crushed
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 200g dried red lentils
• 1L salt-reduced vegetable stock
• 2 tbsp tomato paste
• 1 cup light coconut milk, plus extra to serve
• Fresh coriander and fresh bread rolls, to serve (if desired)

How to make

1. Pre-heat oven to 200°C. Place the red capsicums, onions and cherry tomatoes on a large baking dish. Drizzle over half the olive oil and season well with salt and pepper. Toss to coat.
2. Place tray in the oven and bake for 20 minutes, or until vegetables are lightly charred. Set aside.
3. Add the roasted red vegetables to the pan. Using a stick blender, pulse to work a chunky texture.
4. Remove from oven, top with fresh parsley and squeeze over the roasted lemon halve. Serve immediately. Add in the lentils, vegetable stock and tomato paste and mix. Bring to a simmer and then reduce heat to low, simmer for 10 minutes.
5. Add in the coconut milk and cook for a further 10 minutes.
6. To serve, divide soup between bowls, top with fresh coriander and a drizzle of coconut milk. Serve with a fresh bread roll (if desired).

Notes

• Store leftovers in an airtight container in the fridge for up to 4 days.

Nutritional information

Rachel Scoular is an avid foodie, APD Dietitian and founder of @healthyhappyhabits