This soup I’ve named Roasty Red – a firm favourite in our home in winter. Soup feeds the soul and keeps our bodies warm all the way down to our toes. Pair it with some delicious vegan crispy rolls for that extra comfort factor! Bottoms up!
Red bell peppers
Olive oil
Onion
Garlic
Flour
Balsamic vinegar
Vegetable stock
Almond / oat milk
Fresh parsley
Smoked paprika
Preparation time
Less than 30 mins
Cooking time
30 mins to 1 hour
Serves
Serves 4
Calories
160 kCal per portion
5 large red bell peppers
2 tbsp olive oil, plus extra for garnish
½ large yellow onion, chopped
2 cloves garlic, chopped
Salt and pepper, to taste
2 tbsp flour
2 tbsp balsamic vinegar
3 tbsp Mrs. Balls Chutney
2 cups vegetable stock
1½ cups almond / oat milk
¼ cup fresh parsley to garnish
A dash of smoked paprika on top
A splash of tahini for creaminess
Cooked lentils (optional)
In addition to normal kitchen appliences and utencils, the following equipment will be required:
Thomene Dilley hails from Kwazulu/Natal in South Africa and has been running her food business in Doha from 2016. She has a passion for delicious comfort and healthy foods that does not compromise your health and through her food, thrives towards a more sustainable way of living.
To book Thomene for your event or for more information on her private chef packages , please contact her via WhatsApp on +974 6661 4643 or email her here.