2 Vegan Soups From the Sunny Mediterranean 🌞

ROASTED RED BELL PEPPER SOUP



GLUTEN FREE ✦ NUT FREE ✦ VEGAN

PREP TIME: 45 MINUTES • COOK TIME: 35 MINUTES • SERVES 6

This delicious sweet and smoky soup is sure to become a winter
staple. Although it might seem a bit time-consuming to roast the
peppers yourself, I promise the finished product is worth the extra
effort. This soup tastes great topped with salty feta or Parmesan
cheese, if dairy is not a concern.

8 large red bell peppers, halved and seeded
¼ cup olive oil
1 onion, chopped
2 celery stalks, diced
4 garlic cloves, peeled
¼ cup tomato paste
4 cups vegetable broth
2 tablespoons chopped fresh oregano
¼ teaspoon cayenne pepper, plus more as needed
⅛ teaspoon salt, plus more as needed

1 Preheat the broiler.

2 Place the peppers, cut-side down, on a baking sheet and broil for about
10 minutes until charred.

3 Remove the peppers from the oven and carefully wrap them in a clean
kitchen towel or place them in a paper bag. Let cool. Once cool,
unwrap the peppers and peel off their skins.

4 Place the peppers in a food processor and purée into a semi-smooth
liquid. Set aside.

5 In a medium soup pot over medium heat, heat the olive oil. Add the
onion, celery, and garlic. Cook for 5 minutes or until the vegetables
have softened.

6 Stir in the tomato paste, vegetable broth, oregano, and cayenne. Cook
for 10 minutes.

7 Stir in the puréed peppers and salt. Taste and season with more
cayenne or salt, as needed. Bring the soup to a boil. Reduce the heat to
low and simmer for 10 minutes to let the flavors develop before
serving.

PREP TIP: Use canned or jarred roasted red bell peppers instead of fresh
peppers to reduce prep time.

PER SERVING: CALORIES: 155; TOTAL FAT: 10G; SATURATED FAT: 1G;
CARBOHYDRATES: 18G; FIBER: 4G; PROTEIN: 3G; SODIUM: 71MG

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STONE SOUP



FREEZER FRIENDLY ✦ NUT FREE

PREP TIME: 20 MINUTES • COOK TIME: 30 MINUTES • SERVES 6

Stone soup originated from a Mediterranean folktale. The legend
says a stranger traveling through a small town asked its residents to
share one ingredient from each of their kitchens, which he then
combined to make a soup to ease his hunger. In this recipe, you
won’t need to go door to door, just to the local grocery store or
farmers’ market.

8 cups vegetable broth
2 potatoes, peeled and cut into 1-inch cubes
2 celery stalks, chopped
2 cups cut green beans
1 yellow summer squash, cut into 1-inch cubes
1 carrot, cut into ½-inch slices
1 onion, chopped
1 green bell pepper, seeded and diced
¼ cup quick cooking barley
1 (16-ounce) can diced tomatoes
2 tablespoons chopped fresh oregano
⅛ teaspoon salt
⅛ teaspoon freshly ground black pepper
½ cup freshly grated Parmesan cheese (optional)
2 cups bread croutons (optional)1.

1 In a large soup pot over medium-high heat, combine the vegetable
broth, potatoes, celery, green beans, squash, carrot, onion, and green
bell pepper. Stir to combine.

2 Bring to a boil. Cover the pot, reduce the heat to low, and simmer for
10 minutes. Stir in the barley and simmer for 10 minutes more.

3 Add the tomatoes, oregano, salt, and pepper. Increase the heat to
medium-high and bring the soup to a boil before reducing the heat to
maintain a simmer and cooking for 5 minutes more.

4 Turn off the heat, let the soup rest for 5 minutes, and serve topped with
the Parmesan cheese and croutons (if using).

LEFTOVERS TIP: Leftovers can be frozen for up to 1 month. To use, thaw
in the refrigerator overnight. In a small pot over medium heat,
combine the soup and ½ cup water. Heat until warmed through.

SUBSTITUTION TIP: Use frozen cut green beans in place of fresh beans.
Thaw the beans and add them when you add the tomatoes.

PER SERVING: CALORIES: 128; TOTAL FAT: 0G; SATURATED FAT: 0G;
CARBOHYDRATES: 26G; FIBER: 6G; PROTEIN: 3G; SODIUM: 112MG

Both recipes from " Vegetarian Mediterranean Cookbook"
https://www.goodreads.com/book/show/49856153-vegetarian-mediterranean-cookbook

Enjoy!