#Good Example –
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Servings: 4
## Introduction
Warm up your days and elevate your meals with a bowl of Black Bean and Roasted Red Pepper Soup with Feta. Bringing together the hearty notes of black beans, robust flavours of roasted red peppers, and the tangy delight of crumbled feta, this is a soup recipe you need in your kitchen repertoire!
## Why Make This Recipe
This recipe is the perfect blend of taste, health, and simplicity. If you love soups, then this unique combination of beans, roasted peppers, and feta will intrigue your taste buds. Additionally, it is packed with protein, fibre and healthy fats making it great for your health, not to mention the effortlessness of making it.
## How to Make Black Bean and Roasted Red Pepper Soup with Feta
## Ingredients:
– 2 cups black beans, cooked and drained
– 3 roasted red peppers, chopped
– 1 onion, diced
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 tsp cumin
– 1/2 tsp smoked paprika
– Salt and pepper to taste
– 1 tbsp olive oil
– 1/4 cup crumbled feta cheese
– Fresh cilantro or parsley for garnish (optional)
## Directions:
1. Start by heating olive oil in a large pot over medium heat. Add onions and garlic, stir them until they release their aroma and become translucent.
2. Sprinkle cumin and smoked paprika over the sautéed onions and garlic, letting them cook for an additional minute.
3. The next step is to add the beans, roasted red peppers, and the vegetable broth. Bring the contents of the pot to a boil.
4. Once it starts boiling, reduce the heat and let it simmer for about 15 minutes, allowing flavors to come together.
5. Use an immersion blender to blend until smooth. This gives the soup a beautifully creamy texture. Add a dash of salt and pepper to taste.
6. Once done, ladle your soup into bowls, making sure to garnish each with a sprinkle of crumbled feta cheese on top. You can also add fresh cilantro or parsley for an additional boost of flavor.
## How to Serve Black Bean and Roasted Red Pepper Soup with Feta
To serve this velvety soup, make sure it is piping hot. Ladle it into soup bowls as an appetizer or light dinner. Pair it with a slice of crusty bread, freshly toasted, to perfectly balance the creaminess of the soup.
## How to Store Black Bean and Roasted Red Pepper Soup with Feta
After allowing the soup to cool, transfer it into an air-tight container. It keeps well in the refrigerator for 3-4 days. It also freezes well and you can store it up to 2 months.
## Tips to Make Black Bean and Roasted Red Pepper Soup with Feta
For an added kick of flavor, try adding a hint of chilli flakes before serving. Also, blending a part of the soup instead of the whole gives it a chunkier texture.
## Variation (if any)
To make this soup vegan, you can substitute the feta cheese with a vegan cheese of your choice.
## FAQs
1. Can this recipe be made in a slow cooker?
Yes, you can make this soup in a slow cooker. You will need to adjust the cooking time accordingly.
2. Can I use canned black beans?
Yes, canned black beans work just fine in this recipe. They’re a fantastic time-saver.
3. Is this soup gluten-free?
Yes, all the ingredients used in this soup are naturally gluten-free, making it perfect for those with dietary restrictions.