Roasted red pepper and chickpea soup

I should call this my Nutribullet soup…it’s one of the easiest soups I’ve ever made as it requires no peeling or chopping of onions or any other veg for that matter (apart from peeling the skin off two cloves of garlic, but hey that’s not exactly a huge effort!).



Roasted red pepper and chickpea soup

5 min

25 min

30 min

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  • 4 roasted red peppers from a jar
  • 3/4 cup raw almonds
  • 4 cloves garlic, skin on
  • 1 tin diced tomatoes
  • 1 and 1/2 tablespoons red wine or apple cider vinegar
  • 1/2 teaspoon smoked paprika
  • 4 cups vegetable stock (from a cube or powder is fine)
  • A pinch of salt and pepper
  • 1 teaspoon harissa spice mix
  • 1 tablespoon maple syrup
  • 1 tin chickpeas, rinsed, drained and smashed with a fork


  1. Preheat the oven to 175 degrees celsius and arrange almonds and garlic (still in skin) on a clean baking sheet.
  2. Place the baking sheet in the oven and roast the almonds for 12 minutes or until lightly cracked and golden brown. Then remove the almonds and set aside. Continue baking the garlic for another 5-8 minutes. Then remove and set aside.
  3. Add the peppers, garlic, almonds, diced tomatoes, vinegar, paprika, salt, pepper, maple syrup and harissa to a Nutribullet or other high speed blender. Puree until smooth.
  4. Add the soup to a large pot then add the vegetable stock and the chickpeas (I mix up my stock in the Nutribullet so as not to waste the last bits of the soup). Bring to a simmer over a medium heat. Then reduce the heat to low and continue simmering for 10-15 minutes, stirring occasionally. Serve as is or with some fresh herbs, a sprinkle of parmesan or a handful of dukkah mix.

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