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As it’s still quite chilli – despite of being mid June, which is a bit worrying – there’s only one way to beat the cold and it’s soup for lunch. I’m not a sandwich person anyway, I love a decent or at least half decent cooked lunch. I’ve read a while ago that there are a few different ancient philosophies about eating hot food only or more of that, compared to cooked than raw (I think in particular, this is a popular belief in Chinese medicine). The reason behind it is that, warm foods move energy in your body differently: raw or uncooked food is harder to digest, so our bodies will work harder to break down food. But with hot food, there is less energy needed to create digestive heat, which leaves more energy available to aid digestion and absorption of nutrients. Interesting. In the heat of the summer – I definitely prefer cold food and less food in general, whilst the opposite is true when it’s cold. I guess, I’m not alone! So below the Vegan Roast Carrot and Romano Pepper Soup recipe!
Anyway, here I am cooking large amounts of soup again, since I tend to cook more than just for one meal to save time. And luckily, I can save portions in the fridge for the next few days in my new Hokan bowls – kindly sent to me for review.
About Hokan Bowls
I’m new to Hokan, that is a British design company that makes unique and innovative products for the kitchen and home. One of them are these pretty Hokan Bowls. They are high fired stoneware so very eco-friendly. They come in a range of beautiful, vivid colours and 3 sizes.
What I thought about them
Well, apart from being very very pretty, these turquoise/ mint coloured bowls are very practical too. No plastic and no BPA – which is the best for food storage. The lid of the bowl makes the design super clever: you can use it both ways to cover the bowl or stack the bowl – and as a plate too. But that’s not all, I can actually COOK in them as they are oven safe too. So, it’s possible to do everything in ONE dish. Cook, serve, eat, store and save food in them. This is a fantastic feature, because it’s perfect for:
- people who live alone to prepare and save delicious and healthy food and not wasting any of it
- two people households can benefit from the same
- families where families are on different diet (like us)
- families with sensory eaters needing to eat different from what the rest of the family eats (also like us)
Just to mention what came to my mind. But these are also beautiful and so can be used at dinner parties to serve different small food/nibbles.
But now about the soup I saved in them for 3 weekdays to eat…
Vegan Roast Carrot and Romano Pepper Soup
The best thing about this soup that you can decide to go in with or without the chilli and chilli oil – it will be delicious either way. Also a great way to use up leftover veg – my carrots were about a week old and started to look very disappointed not being eaten.
Enjoy!
Vegan Roast Carrot and Romano Pepper Soup
Equipment
- 1 Blender
Ingredients
- 750 g carrots roasted
- 3 Romano peppers roasted
- 1 medium yellow onion roasted
- 4 cloves garlic roasted
- small handful fresh basil leaves
- 750 ml veggie stock
- 3 tsp olive oil
- chilli flakes optional
- chilli oil optional
Instructions
- Remove carrot ends, onion/garlic skin and pepper stalks/seeds and roast all the vegetables (drizzle with some olive oil before going into the oven) in the oven for about 30 min - or until they are soft. Add them to a large soup pan, add some more olive oil and simmer for a minute. Add the stock and cook for about 5 minutes after bringing it to boil.Remove from the stove and blend the soup.Enjoy with a piece of bread or on its own.
If you enjoyed this recipe, maybe you could find inspiration in my other soup recipes:
Vegan Leek and Cauliflower Soup Recipe
Italian Tortellini Soup Recipe
Spicy Thai Butternut Squash Soup (Vegan Recipe)