At Vegan in YYC, I like to offer a range of recipes. Sometimes its re-creating ridiculous Midway-knockoffs, other times it’s healthy Whole Food Plant-Based like my BEST EVER HUMMUS. Because vegan food isn’t just any one of these things – it’s just food without animal products in it. It can be the junkiest of junk foods. Or it can be really healthy like this oil-free soup.
Don’t let the oil-free label fool you – it’s not a euphemism for bland and without flavour. Between the veggies, herbs, and coconut milk, there is plenty to make it tasty and satisfying. And if the majority of your eating ISN’T whole foods, just plant-based ones, incorporating these recipes into your cooking rotation is good for balance and overall well-being.
Because of the set-it-and-forget-it nature of the oven roasting, this meal is good on any day that you have the time for it, as the meal cooks itself while you attend to other things. Ingredients can also be prepped in advance if you happen to have an oven going but want soup at a later date. Any leftovers would be good up to 5 days in the fridge.
Are you familiar with Whole Food Plant Based (WFPB) cooking? Do you have a favourite recipe? I’d love to hear about it in the comments below.
See you soon YYC!
Roasted Red Pepper & Tomato Soup
This oil-free recipe preps easily and requires minimal attention while it roasts.
Ingredients
- 2 cups grape/cherry tomatoes, halved
- 2 sweet red peppers, roughly chopped
- 1 large red onion, roughly chopped
- 3 cloves of garlic (more if you love garlic)
- 1⅓ cups homemade veggie stock or low-sodium vegetable broth
- 1 cup coconut milk, plus extra for garnish
- 1 tbsp fresh oregano
- 300 g fresh basil; reserve about 60g chop for garnish
- salt & pepper to taste
Instructions
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Preheat oven to 375℉.
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In an 8×11 baking dish, combine garlic, onion, red pepper and tomatoes. Cover with vegetable stock.
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Bake uncovered for 45 minutes, or until all ingredients are fork tender and browning at the edges. Let rest for 20 minutes.
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Carefully transfer to high speed blender jar. Add coconut milk, oregano and most of the basil. Start by blending on the lowest speed, gradually increasing to the highest setting, blending until ingredients are well incorporated and smooth. Taste, and add salt & pepper as needed.
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Divide between 4 bowls. Drizzle with coconut milk and chopped basil before serving.
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