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Soup (Roasted Pepper Soup)

Prep Time:

10 minutes

Cook Time:

40 minutes


Recipe by: WFPB Me

See Recipe Video Here!

__Bell Peppers, 2, slightly chopped 

__Onion, 1/4 of a large one

__Carrots, 2 large, chopped

__Garlic, 5-10 cloves, slightly smashed

__Potatoes, 2 chopped into cubes

__Thyme, medium layer

__Nutritional Yeast, medium layer

__Smoked paprika, sh-medium layer

__Miso paste, 1 spoonful

__Black pepper, light layer

__Salt, light layer after it is finished cooking

Plantiful add ins:

Dark Leafy Green of your choice, chopped small

Celery, 2-3 stalks, chopped small

Parsnips, 2 large, chopped

Fresh Parsley or Cilantro, chopped small

Bay leaf, 1-2, remove before eating

Bread of your choice for homemade croutons


Measurement Key:

Spoonful = 1 teaspoon (tsp)

Light layer = 1/2 - 1 tablespoon (tbsp)

Medium layer = 1.5 - 2 tablespoons (tbsp)

Heavy layer = 3 - 4 tablespoons (tbsp)

How To

See Recipe Video Here!

Step 1

Preheat oven to 400 degree Fahrenheit & start boiling a large pot of water.

Step 2 

Chop veggies and add them all except for the potatoes to a roasting pan (preferably one with a rim to help lock in moisture)

Step 3

Add herbs & spices. Roast in the oven for 30 minutes

Step 4

Add miso paste or garlic powder to flavor the boiling water. Add chopped potatoes. Cook until you can stick a fork through a piece of potato easily. (About 20 minutes).

Step 5

Once veggies are roasted/visibly soft remove from oven and let cool for 5 minutes

Step 6

Once potaoes are cooked, drain almost all of the water out of the pot. Leave just enough to cover the potatoes

Step 7

Add veggies, the leftover potato water and beans to a bowl or blender cup. Blend veggies either using a hand/immersion blender or a regular blender.

Step 8

Pour over the potatoes. Let cook together for at least 5 minutes. Add salt. Taste check & Enjoy!

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