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  2. Recipes
  3. Bell pepper cream soup with roasted chickpeas

Bell pepper cream soup with roasted chickpeas

Ȑ
Difficulty
Low
ȑ
Time
40 min
&
Author
lorem ipsum

Ingredients

Servings: 4
Makes:

1  onion
2  garlic cloves
2 tsp. thyme
2 tsp. paprika powder
1 tsp. 
400 grams red bell peppers
300 grams tomatoes
600 ml vegetable broth
3  olive oil
0.5 tsp. sugar
  salt
  pepper
  garden cress, to garnish
  olive oil, to garnish
200 grams chickpeas, for the topping
2  olive oil, for the topping
2 tsp. oregano, for the topping
  salt, for the topping
  pepper, for the topping


Instructions

STEP 1/7

Preheat the oven to 200°C.

STEP 2/7

Drain cooked chickpeas properly and mix with olive oil, salt, pepper and oregano.

STEP 3/7

Spread the chickpeas on a baking sheet and bake for about 30 minutes.

STEP 4/7

In the meantime, peel the garlic and the onion and halve the onion.

STEP 5/7

Quarter and seed the bell pepper and cut the tomatoes in half.

STEP 6/7

Put all ingredients for the soup into Braun’s PowerBlend 9 jug blender and puree the ingredients by choosing the soup function in combination with the smooth texture.

STEP 7/7

Season to taste with salt and pepper. Divide the soup among plates and garnish with roasted chickpeas, cress and olive oil.


This recipe was prepared using Braun’s PowerBlend 9 (JB 9040).
  1. Back to homepage
  2. Recipes
  3. Bell pepper cream soup with roasted chickpeas

Bell pepper cream soup with roasted chickpeas

Ȑ
Difficulty
Low
ȑ
Time
40 min
&
Author
lorem ipsum
Servings:4
Makes:

Ingredients


1  onion
2  garlic cloves
2 tsp. thyme
2 tsp. paprika powder
1 tsp. 
400 grams red bell peppers
300 grams tomatoes
600 ml vegetable broth
3  olive oil
0.5 tsp. sugar
  salt
  pepper
  garden cress, to garnish
  olive oil, to garnish
200 grams chickpeas, for the topping
2  olive oil, for the topping
2 tsp. oregano, for the topping
  salt, for the topping
  pepper, for the topping

Instructions

STEP 1/7

Preheat the oven to 200°C.

STEP 2/7

Drain cooked chickpeas properly and mix with olive oil, salt, pepper and oregano.

STEP 3/7

Spread the chickpeas on a baking sheet and bake for about 30 minutes.

STEP 4/7

In the meantime, peel the garlic and the onion and halve the onion.

STEP 5/7

Quarter and seed the bell pepper and cut the tomatoes in half.

STEP 6/7

Put all ingredients for the soup into Braun’s PowerBlend 9 jug blender and puree the ingredients by choosing the soup function in combination with the smooth texture.

STEP 7/7

Season to taste with salt and pepper. Divide the soup among plates and garnish with roasted chickpeas, cress and olive oil.

Notes

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