2 large (red, orange or yellow) bell peppers, diced
½ medium yellow onion, diced
½ tablespoon olive oil
½ teaspoon ground cumin
½ teaspoon paprika
½ teaspoon onion powder
½ teaspoon garlic powder
1½ cups unsweetened cashew milk (or other non-dairy milk)
1 vegetable bouillon cube
2 tablespoons nutritional yeast
Directions
Preheat oven to 400°F.
In a large bowl, toss onions and peppers with olive oil and cumin, paprika, onion powder and garlic powder. Place vegetables on parchment-lined baking sheet.
Roast for 30 to 35 minutes or until edges of some pieces turn crisp and lightly charred.
Remove vegetables from oven and allow to cool slightly.
Reserve ½ cup peppers for topping. Place remaining vegetables, cashew milk, bouillon cube and nutritional yeast in a blender and process until smooth.
Adjust seasonings if needed and top with reserved peppers. Serve 1½ cups of soup in a bowl with a slice of crispy bread. Serves 2.
Cooking Notes
Use a 16-ounce package of frozen onion-and-bell-pepper mix instead of fresh, if desired.
Substitute 2 tablespoons nutritional yeast with 2 tablespoons Parmesan cheese for a non-vegan option.
Jamila René Lepore, MS, RDN, is a Florida-based registered dietitian nutritionist and food scientist with a passion for food, nutrition and overall wellness. Read her blog, No Nonsense Nutritionist, and connect with her on Twitter and Pinterest.
At just 100 calories per serving, you’ll have room for your entree and maybe even dessert or a glass of wine, too.
