Tomato and Pepper Soup

This Vegan Moroccan Tomato and Pepper Soup is a vibrant and warming dish, bursting with the flavors of ripe tomatoes and sweet bell peppers, spiced with traditional Moroccan spices. Perfect for a light meal or as an appetizer, this soup is both comforting and nutritious.

Ingredients

• Olive oil - 2 tablespoons
• Onion - 1 medium, chopped
• Garlic - 2 cloves, minced
• Red bell pepper - 1 medium, chopped
• Yellow bell pepper - 1 medium, chopped
• Fresh tomatoes - 500 grams, chopped
• Vegetable broth - 500 ml
• Ground cumin - 1 teaspoon
• Ground coriander - 1 teaspoon
• Smoked paprika - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh cilantro - a handful, chopped (for garnish)
• Lemon juice - 1 tablespoon

Steps

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and sauté for about 5 minutes until translucent.
3. Stir in the minced garlic and cook for an additional minute until fragrant.
4. Add the chopped red and yellow bell peppers and sauté for another 5 minutes until softened.
5. Incorporate the chopped fresh tomatoes, ground cumin, ground coriander, smoked paprika, salt, and black pepper. Stir well to combine.
6. Pour in the vegetable broth and bring the mixture to a boil.
7. Reduce the heat and let the soup simmer for about 15 minutes, allowing the flavors to meld.
8. Remove from heat and use an immersion blender to puree the soup to your desired consistency.
9. Stir in the lemon juice and adjust seasoning if necessary.
10. Serve hot, garnished with chopped fresh cilantro.

Nutrition

• Calories: 150
• Protein: 4 g
• Carbs: 30 g
• Fiber: 7 g
• Sugar: 8 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from tomatoes, which can help reduce inflammation.
• High in fiber from peppers and tomatoes, promoting digestive health.

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