Vegan Recipe: Roasted Bell Pepper Soup
- 5 – 6 bell peppers
- olive oil
- Optional: cumin, cayenne, cheese, lentils
- Broil the pepper (whole) or roast at 500 degrees.
- In a cast iron pan, carmelize onions and a little bit of garlic and olive oil.
- Throw all of the cooked down veggies including the peppers in a blender, bullet or use an immersion blender to fully soup-ify to your preference.
- Salt & pepper to taste. Optionally add cumin, cayenne, or grated cheese, or eat over cooked lentils.