Recipe ★ Roast Red Capsicum & Tomato Soup with Pea Puree & Goat’s Cheese

In 2011 Mr Monkey brought home the above soup for me to try – it was a special he was putting on at work. It was simple red capsicum soup, and pea puree with crumbled goat’s cheese. I remember I was home alone one night with a young Lily (as I was a lot) and simply reheated each separate container in the microwave, ladled it all in to a bowl and enjoyed one of the easiest and yummiest meals I had had in ages. I asked Mr Monkey for the recipe for ages but as always, it just got forgotten.

The other week for Meat Free Week I was looking for meals that were vegetarian and also low carb (because of my Gestational Diabetes). Soups seemed a good place to start as most are fairly low carb and can be bulked up by adding a bread roll or piece of bread.

One of my fantastic readers, Traci, sent through a scan of her CSIRO Total Wellbeing Diet Cookbook. One recipe was for the Roast Red Capsicum and Tomato Soup.

I’ve never really been a fan of soup and definitely haven’t liked tomato soup but thought I’d give it a try; I’m trying to be more adventurous, especially with soups, and I thought the addition of the capsicum should hopefully make it more palatable.

I scheduled the soup for the Sunday, our last Meat Free meal for the week. I spent a few hours that afternoon at the Buddhist Centre and Mr Monkey and Lily prepared dinner so it was ready when I got home. So yes, I didn’t actually make this one myself but I asked Mr Monkey lots of questions and ate it so I think that’s fine!

He said it was very simple and quick to make and it tasted really, really nice. I easily ate my bowl full and so did Mr Monkey. Lily wasn’t very interested but that’s fairly normal for her lately.

Mr Monkey realised that the addition of the tomato in the base soup would be great for his original recipe. So he put together the below recipe for me. It’s all really simple to put together and tastes amazing – the pea puree is wonderful with the capsicum and the goats cheese or feta adds just the right amount of creaminess and saltiness. As you can see in the photo, I didn’t have basil in the original soup – this has been added from the CSIRO recipe but I think it will just add something a bit more special.

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This recipe is linked up with Veggie Mama’s Meatless Mondays. Head over to find some more great meatless recipes!