Vegan Roast Red Pepper Satay Soup (Keto)
A deliciously easy mid-week thick and creamy Vegan red pepper satay soup without noodles. With curried roast red peppers as a base for a coconut peanut satay flavour.
Servings: 4 people
Calories: 407kcal
Equipment
Ingredients
- 2 tablespoon Olive oil
- 5 Red peppers Halved and deseeded
- 2 teaspoon Ground cumin
- 2 teaspoon cumin seeds
- 1 Red onion
- 30 g Fresh ginger grated
- 1 clove garlic (Optional)
- Dash sea salt
- Dash black pepper
- 1 teaspoon Chilli powder (Optional)
- 200 g Mushrooms
- 2 Vegan stock cubes
- 2 teaspoon Nutritional Yeast Flakes (Optional)
- 600 ml Water
- ⅓ cup Peanut butter Pure peanut butter
- ⅓ cup Coconut milk powder
- 1 Lime Juice only
- ½ tablespoon Sesame seed oil
Instructions
- Preheat your oven at 180c fan/200c conventional/400F/Gas mark 6.
- Place the peppers in a roasting tin and scatter the ground cumin and seeds, then drizzle with half the oil and bake for 30 minutes.
- In a large saucepan (or saute soup maker), soften the garlic, onions and ginger.
- Transfer all the peppers in the soup maker (or saucepan), including all scrapings and juices left behind for the best flavour.
- Add everything else, except the sesame seed oil, coconut milk powder, lime juice and peanut butter and simmer for 20 minutes or set your soup maker to smooth.
- Stir in the final ingredients and enjoy!
Nutrition
Calories: 407kcal | Carbohydrates: 29g | Protein: 12g | Fat: 30g | Saturated Fat: 13g | Sodium: 508mg | Potassium: 769mg | Fiber: 7g | Sugar: 13g | Vitamin A: 4840IU | Vitamin C: 199mg | Calcium: 60mg | Iron: 3mg