Romesco Chilled Soup Sips Recipes

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ROMESCO SOUP WITH SMASHED CHICKPEAS



Romesco Soup with Smashed Chickpeas image

Delicious vegan soup inspired by romesco sauce with red peppers, tomatoes, vegetable broth, and almonds. A 10-ingredient plant-based side or entrée!

Provided by Minimalist Baker

Categories     Entree     Side     Soup

Time 55m

Number Of Ingredients 15

2 large red bell peppers ((skin on // stems on))
1 cup raw almonds
4 cloves garlic ((skin on))
1 28-ounce can diced tomatoes ((slightly drained // I like San Marzano))
4 cups vegetable broth (DIY or store-bought)
1 1/2 Tbsp red wine vinegar ((reduce for less acidity // or sub apple cider vinegar))
3/4 tsp smoked paprika ((plus more to taste))
1/2 tsp each sea salt and black pepper
1 Tbsp maple syrup or coconut sugar ((or stevia to taste- just a dash))
1-2 tsp harissa paste ((optional // or 1/4 tsp red pepper flake // more or less to spice preference))
1 15-ounce can chickpeas ((rinsed // drained // smashed with a fork))
Vegan Parmesan Cheese
Whole Grain Bread or Simple Vegan Rolls
Fresh herbs ((parsley or cilantro))
Pine nuts

Steps:

  • Preheat oven to 350 degrees F (176 C) and arrange red peppers, still whole with stems, on one end of a clean baking sheet. On the other end, arrange almonds and garlic (still in skin). If making a larger batch, use more baking sheets, if needed.
  • Place baking sheet in oven and roast almonds for 10-12 minutes or until slightly cracked and golden brown. Then remove almonds from pan and set aside. Continue baking garlic for another 5-8 minutes. Then remove and set aside.
  • With peppers still on baking sheet, increase heat to 475 degrees F (246 C). Allow red peppers to roast until skin is bubbled and mostly blackened, turning/flipping halfway through to char both sides (~10 minutes).
  • Once they're properly charred, wrap roasted red peppers in foil and steam for 2-3 minutes. Then peel away skin, seeds, and core. Also remove skin from roasted garlic.
  • Add peeled peppers, almonds, garlic, diced tomatoes, vinegar, paprika, sea salt, pepper, maple syrup or coconut sugar, and (optional) harissa or pepper flake to a high-speed blender. Purée until smooth, scraping down sides as needed. Taste and adjust seasonings as desired, adding more harissa or pepper flake for heat, salt for saltiness, vinegar for acidity, maple syrup or coconut sugar for sweetness, or paprika for smokiness.
  • Add the soup to a large pot and add the vegetable broth and smashed chickpeas. Bring to a simmer over medium heat. Then reduce heat to low and continue simmering for 10-15 minutes, stirring occasionally.
  • Serve as is or with a bit of pine nuts, fresh herbs, vegan parmesan cheese, or your favorite bread or roll.
  • Leftovers keep well covered in the refrigerator for 3-4 days, though best when fresh.

Nutrition Facts : ServingSize 1 serving, Calories 249 kcal, Carbohydrate 28 g, Protein 13.1 g, Fat 10.7 g, SaturatedFat 1.1 g, Sodium 717 mg, Fiber 8.5 g, Sugar 9.3 g

GREEN GARLIC AND ENGLISH PEA SOUP SIPS



Green Garlic and English Pea Soup Sips image

Provided by Food Network

Time 30m

Yield 7 cups

Number Of Ingredients 6

1/4 cup cooking oil
1 cup large dice celery
1 cup chopped green garlic or scallions
4 cups vegetable stock
1 cup English peas, fresh or frozen
Salt

Steps:

  • Heat the oil in a medium sized pot, over medium heat. Add the celery and green garlic to the pot and sweat until the vegetables become translucent, about 5 minutes. Add the vegetable stock and bring to a boil. Add the English peas and bring to a boil once again. Remove from the heat. Puree in a blender on low speed until smooth. Season with salt and chill. Serve in shot glasses garnished with skewered vegetables. Examples of garnishes include: green or black olives, cooked baby potatoes, sugar snap peas, radishes, baby tomatoes.

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