Roasted Red Pepper & Peanut Soup with Crispy Spiced Chickpeas

Rating: Unrated

Feeling stressed after a busy day? Unwind with a bowl of this comforting soup, which contains ingredients—like red bell peppers and peanuts—that can help combat inflammation caused by too much stress.

Andrea Mathis, M.A., RDN, LD
EatingWell.com, September 2021

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Credit: Andrea Mathis

Recipe Summary test

active:
25 mins
total:
35 mins
Servings:
6

Nutrition Profile:

Nutrition Info
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Our series, Hormones & Our Health: How What You Eat May Affect How They Work, explores the vast role hormones play in the body and the diet and lifestyle factors that help them function as they should.

Who knew making homemade Creamy Roasted Red Pepper & Peanut Soup could be so easy? This comforting soup is completely dairy-free, vegan and only calls for a few simple ingredients.

Feeling stressed after a busy day? Unwind with a bowl of this delicious red-pepper soup. When you're stressed, your body releases the hormone cortisol to help you cope, which is an inherently good thing. But when you're constantly stressed, those high cortisol levels can lead to inflammation. To help combat the inflammation, choose foods high in anti-inflammatory compounds, like the vitamin C you get from red bell peppers and the healthy fats you get from peanuts in this healthy soup.

Plus, soup itself is soothing. This Roasted Red Pepper & Peanut Soup with Crispy Spiced Chickpeas is just the thing to make after a stressful day.

Ingredients

Directions

  • Preheat oven to 400°F.

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  • Cut peppers in quarters lengthwise. Remove seeds and membrane. Cut into 2-inch pieces. Transfer to a large rimmed baking sheet and roast until browned in spots, 10 to 12 minutes.

  • Meanwhile, heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until starting to soften, about 3 minutes. Add garlic and ginger; cook, stirring, until fragrant, about 1 minute.

  • Add broth, peanut butter and the roasted peppers. Bring to a boil then reduce heat to maintain a simmer; cook, covered, until the vegetables are very soft, 8 to 10 minutes. Remove from heat and stir in coconut milk, salt and pepper. Using an immersion blender or regular blender, blend until smooth. (Use caution when blending hot liquids. If using a regular blender, process in batches.) Serve sprinkled with chickpeas.

Nutrition Facts

Serving Size: generous 1 cup soup & 1/4 cup crispy chickpeas
Per Serving:
344 calories; fat 19g; sodium 381mg; carbohydrates 31g; dietary fiber 10g; protein 12g; sugars 6g; niacin equivalents 1mg; saturated fat 4g; vitamin a iu 4049IU; potassium 268mg.
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