Creamy Roasted Red Pepper and Potato Soup
A creamy soup, full of roasted red peppers and potatoes. A soup to fill and warm your tummy.
Main Dish, Soup, Soups
American, Gluten Free, Vegan
Gluten free soup, healthy soup, red pepper soup, soup, Vegan soup
garlic infused oil
or olive oil
Earth Balance Butter
potatoes, peeled and chopped
Roasted Red Peppers, drained and sliced
apple cider vinegar
I used a low fodmap stock from FODY
I used Oatly, original
Almond milk, unsweetened
spring onions, green parts only
top soup with onions
In a large soup pot or stock pot, over medium heat, add oil and butter and let it melt together.
Add potatoes, roasted red peppers, and spices and stir. Cook for about 3-5 minutes.
Stir in the tomato paste and cook for 2 more minutes. Sprinkle in black pepper and turn up the heat to medium-high.
Pour in the apple cider vinegar and then pour in the stock. Bring the mixture to a gentle boil, then reduce to a simmer until potatoes are done, about 20 minutes.
Use an immersion blender to puree the soup or let it cool and you can use a blender to puree the soup.
Add the milks and stir until combined. Top with diced green onions and serve.
For those that are Low Fodmap. This recipe has not been tested by Monash University. View the ingredients and be sure to use what is best for your dietary needs.