I was planning to make butternut squash soup today, but then I realized the butternut squash had gone bad.
Then I was going to make sweet potato soup with peanut butter. Sadly, the sweet potato had also gone bad.
So there I was; craving soup, sick of lentils, needing to make something.
My eyes noticed a lonely jar of roasted red peppers in the back of the pantry. The birth of the soup!
1 jar roasted red peppers
2 cups vegetable broth
1 tbsp minced garlic
2 tbsp nutritional yeast
1/2 tsp smoked paprika
1/2 cup unsalted cashews
1/2 cup tomato sauce
1. Sauté garlic and shallot
2. Toss in peppers and sauté a little bit more
3. Dump in a couple cups of vegetable broth, the paprika, the nutritional yeast and the tomato sauce. Stir.
4. Bring to a boil and then lowered to simmer for a few minutes
5. Toss most of the soup in a blender with the cashews, blend until smooth and mix back with whatever soup you left. You can put all the soup in the blender, but I like some chunky bits!
As for making croutons, I simply cut up a piece of gluten-free vegan bread (I love Thornbury bakery), toss in a tablespoon of olive oil, and sauté on a pan with a little bit of minced garlic until crispy.