Red Pepper Soup with Toasted Cumin

  • prep time10 min
  • total time 30 min
  • serves 4

This quick and easy red pepper soup is bursting with flavour and aroma.

44 Ratings
Directions for: Red Pepper Soup with Toasted Cumin


2 Tbsp grape seed oil

1 small red onion, chopped

1 Tbsp chopped garlic

1 tsp mustard seeds

1 tsp coriander powder

1 tsp asafoetida

½ tsp Spanish paprika

3 red peppers seeds removed and sliced

½ cup organic vegetable broth

½ cup white wine

pinch salt and freshly ground pepper

3 Tbsp cumin seeds (for garnish)


1. Put oil in a large skillet and add red onion and garlic. Cook until onions are soft, about 4 minutes and then add spices and cook for 10 seconds. Add the red peppers and cook for about 2 minutes and then pour in the vegetable broth and wine. Season with salt and pepper and then simmer until peppers are soft, about 8 to 10 minutes.

2. Place peppers and broth in a blender and puree in batches until very smooth. Toast cumin seeds in a cast iron pan until they begin to lightly smoke and smell good. Pour into a clean saucepan and reheat and serve in a bowl with toasted cumin seeds.

See more: Soup, Winter, Fall, Vegetarian, Side

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