Loaded Red Pepper Soup

• 4 red bell peppers large
• 2 carrots small - medium
• 2 cups red cabbage
• salt
• 1 teaspoon thyme
• 1/4 cup mozzarella cheese *don't include for the vegan option
• 3 1/4 cups vegetable broth
• 4 tablespoons cumin
• 1 can chickpeas
• 2 cloves garlic minced
• 1 onion medium
• 4 tablespoons olive oil

1. Preheat the oven to 400F. Cut your red peppers in half and take out the seeds (cut so that two halves are identical) Place the red bell peppers on a baking sheet with the cut sides facing down, and drizzle with olive oil.noast the peppers for 20-30 minutes until blackened on the top.nhile the peppers are roasting start chopping the rest of the vegetables
2. Remove the peppers from the oven and immediately cover them in tinfoil, this steams the peppers.
3. Turn the oven down to 350F, and toss the chopped cabbage and chickpeas in 2 tablespoons cumin and black pepper, put them on a baking pan and roast for 5 mins
4. Put onions, garlic and olive oil in a large pot and simmer over medium heat. After 5 mins add the soup stock chopped carrots, cumin, thyme and the red peppers. NOTE: the peppers should have now 'steamed' for about 5-10mins total and *remove charred red pepper skin* before adding the the soup.
5. Let simmer for 20 minutes or until the carrots are softened through. Use an immersion blender to blend the soup mixture smooth. (or a regular blender) ntir in the cheese and season with salt and pepper.
6. Add the roasted chickpeas and cabbage, enjoy! This soup keeps well in the fridge or freezer for leftovers.

red bell peppers, carrots, red cabbage, salt, thyme, mozzarella cheese, vegetable broth, cumin, chickpeas, garlic, onion, olive oil

Taken from www.yummly.com/recipe/Loaded-Red-Pepper-Soup-1369687 (may not work)