Roasted Red Pepper & Leek Soup
Experience the dynamic energy of Rajasic cuisine with this revitalized Roasted Red Pepper Soup. Infused with the robust flavors of roasted red peppers, aromatic leeks, and a spirited dash of red pepper, this soup embodies vitality and passion. The addition of a fresh pesto topping, vibrant with herbs, enhances its Rajasic qualities, making it not just a meal, but an invigorating experience that stimulates the senses and energizes the body.
Ingredients
- 2 tbsp Olive Oil
- Sea salt to taste
- 2 cups Onion chopped
- 1 Leek all parts chopped
- 1 ½ tbsp Fresh Garlic chopped
- 1 ½ tbsp Fresh Thyme
- 4 Large Roasted Red Peppers seeded
- 1 10 oz Can Tomato Puree
- 1 15 oz Can White Kidney Beans drained
- 4 cups Vegetable Broth
- 2 teaspoons Red Pepper Flakes
- 1 cup Basil Pesto
Instructions
- Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Once the oil is hot, add the chopped onions, seasoning them with sea salt, and cook until they soften, which should take about 5 minutes.
- Next, incorporate the chopped leeks, garlic, and fresh thyme into the pot, continuing to cook the mixture for an additional 5 minutes.
- Proceed to add the roasted red peppers, tomato puree, broth, and red pepper flakes to the pot. Season the mixture again with salt, stirring well to ensure all ingredients are combined. Allow this mixture to simmer, letting it cook for at least 15 minutes.
- After simmering, transfer the mixture to a high-powered blender, puréeing it until it achieves a smooth consistency. Return the puréed soup back to the pot, keeping it warm on low heat until it’s ready to be served.
- Serve the soup with a generous spoonful of fresh pesto.