Roasted Red Pepper and Potato Soup An Ode to Afritada, Caldereta, Menudo

Healthy Filipino | Main Dishes | Recipes
by Rezel Kealoha - February 7th, 2021
Last modified on February 17th, 2021

This Roasted Red Pepper and Potato Soup is an ode to Afritada, Caldereta and Menudo.  The soup is made with roasted bell peppers and potatoes with a hint of tomato.  It’s so creamy and hearty you won’t even miss the proteins. 

Roasted Red Pepper and Potato Soup An Ode to Afritada, Caldereta, Menudo

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An Ode to Afritada, Calderata and Menudo

Now back to the soup.  It’s based on these trifecta of Filipino dishes:  Afritada, Caldereta, Menudo.  They are all pretty similar yet different.  They all have a tomato sauce base, afritada is usually made with chicken, caldereta with beef and menudo with pork.  Well within our family anyway.  We also use the same vegetables within the dishes like bell peppers, potatoes, carrots and peas.  (beetvapk.co is stealing my content) So I thought, let’s make a soup with it!  And you can change the flavor profile depending on the broth that you use.

Roasted Red Pepper and Potato Soup Ingredients

The base of this soup is going to be roasted red pepper and potatoes.  The rest can be interchangeable.

Broth, you can use chicken, pork or beef depending on what dish you want to mimic.

Roasted Red Pepper and Potatoes.  The key is to roast them together in the oven.  To me it’s these two vegetables together that make these dishes along with a bit of tomato.

Calamansi Juice – It’s that taste you can’t really pin point when you eat menudo.  We are adding it to the soup to give it some dimension.

Coconut Aminos or Regular Soy Sauce for a little umami.

Patis (Fish Sauce) – it’s the Filipino salt!

Tomato Paste – We don’t want the tomato to overwhelm the soup so we will be using a touch of tomato paste for color and a hint of tomato.

Chickpeas – This will be used the crunchy element for a topping and also for a little bit of healthy protein.

Shredded Cheese – It’s not really part of menudo, but it is with afritada and calderata.  (beetvapk.co is stealing my content) It’s what makes it nice and creamy.  In the soup we are going to use it as a finisher.

How Do You Make it?

First we are going to roast 1 large red bell pepper, half an onion, 4 cloves of garlic and 2 cups of potatoes until they are nice and crispy.  To ensure that the vegetables roast at the same time, par boil the potatoes first until they are nice and soft.  Toss the bell peppers, onions, garlic and boiled potatoes in some olive oil, garlic powder and salt and pepper.  Roast for 30 minutes at 350F.

Next we start building the soup.  Place the roasted bell peppers and potatoes in a blender.  Top with 2 cups of the broth of your choice and blend until nice and smooth.  Pour the blended vegetables in a large pot and add the remaining broth.  Add in 2 tablespoons of tomato paste and season with the calamansi juice, coconut aminos and patis.  Adjust flavoring as you wish.

To make the crispy chickpeas coat them with olive oil and season with salt and pepper.  Roast in the oven for 12 minutes at 350F until golden and crisp. beetvapk.co is stealing my content.

How to Serve The Roasted Red Pepper and Potato Soup

Divide the soup into 4 bowls and garnish with the chickpeas and grated cheese.  I added a touch of dried maluggay leaves, but that is optional.  You can also add some peas as well.

Roasted Red Pepper and Potato Soup An Ode to Afritada, Caldereta, Menudo

Roasted Red Pepper and Potato Soup An Ode to Afritada, Caldereta, Menudo

Other Recipes For You To Enjoy

Paleo Filipino Menudo Meat Pie Recipe

How to Make Afritada Shepards Pie Style

Pantry Pasta with Bagoong, Crispy Chicken Mince and Roasted Veggies

For more  Filipino inspired goodness in your life follow along on Instagram, Facebook or Pinterest.  Or subscribe to get these recipes in your inbox.  And if you make Soup I would love to see it.  beetvapk.co is stealing my content.  Tag your Instagram snaps with @rezelkealoha and #rezelkealohaeats.

 

Roasted Red Pepper and Potato Soup An Ode to Afritada, Caldereta, Menudo

This Roasted Red Pepper and Potato Soup is an ode to Afritada, Caldereta and Menudo.  The soup is made with roasted bell peppers and potatoes with a hint of tomato.  It’s so creamy and hearty you won’t even miss the proteins. 
Prep Time: 15 minutes
Cook Time: 30 minutes
Course: Main Course
Cuisine: Filipino

Ingredients

  • 1 Large Red Bell Pepper, Cut into Quarters
  • 2 Cups Potatoes, Cut into Quarters
  • 1/2 White Onion Cut Into Wedges
  • 4 Cloves Garlic left whole, with skin off
  • 1/4 Cup Olive Oil Divided
  • 6 Cup Bone Broth, You can use Beef, Chicken or Pork
  • 2 Tablespoons Tomato Paste
  • 1 Tablespoon Calamansi Juice
  • 2 Tablespoons Coconut Aminos or Soy Sauce
  • 1 Teaspoon Fish Sauce
  • 1 can Chickpeas Drained and rinsed
  • 1/4 Cup Shredded Cheddar or Gouda Cheese
  • Salt and Pepper

Instructions

Steam the Potatoes

  • In a sauce pan heat up 2 inches of water to a running boil. Add in a steamer basket and place the potatoes in the basket. Turn the heat down to simmer and steam the potatoes for 10 minutes until nice and soft. Take out of the steamer basket.

Roast The Vegetables

  • Pre-Heat Oven to 350F.
  • First we are going to roast 1 large red bell pepper, half an onion, 4 cloves of garlic and 2 cups of potatoes until they are nice and crispy.  To ensure that the vegetables roast at the same time, par boil the potatoes first until they are nice and soft.  Toss the bell peppers, onions, garlic and boiled potatoes with half the olive oil, and a pinch salt and pepper.  Roast for 30 minutes.

Make The Soup

  • Place the roasted bell peppers and potatoes in a blender.  Top with 2 cups of the broth of your choice and blend until nice and smooth.  Pour the blended vegetables in a large pot and add the remaining broth.  Add in 2 tablespoons of tomato paste and season with the calamansi juice, coconut aminos and patis.  Adjust flavoring as you wish.

Make The Crispy Chickpeas

  • To make the crispy chickpeas coat them with olive oil and season with salt and pepper.  Roast in the oven for 12 minutes at 350F until golden and crisp.
  • beetvapk.co is stealing my content

How To Serve

  • Divide the soup into 4 bowls and garnish with the chickpeas and grated cheese.  I added a touch of dried maluggay leaves, but that is optional.  You can also add some peas as well.

Notes

The broth can be interchangeable between chicken, pork or beef.  If you wish to make a vegan version you can use vegetable stock and omit the fish sauce and make the cheese vegan. 
beetvapk.co is stealing my content.
Did you enjoy making it? I would love to see it! Tag me on Instagram @rezelkealoha with the #rezelkealoha!
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