Roasted Red Pepper Soup



Roast peppers under the grill or on the BBQ, rotating until skins are blackened and wrinkled all over. Place in a large bowl, cover with a plate, and let steam for 15 minutes. Skin peppers and chop.

Meanwhile, heat oil in a large pot over medium heat and sauté onions and garlic until onion is translucent. Add potatoes and fry for 1 minute. Add peppers and stock and bring to boil. Reduce heat and simmer for 15 minutes, or until potatoes are soft.

Blend soup with a hand blender until smooth, then season to taste. Before serving, stir in soy milk.


  • 5 red peppers
  • 2 Tbsp olive oil
  • 1 large onion
  • 2 garlic cloves, chopped
  • 2 potatoes, peeled and chopped
  • 5 C vegetable stock
  • 1 tsp oregano
  • Salt and pepper, to taste
  • 1/4 C soy milk