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.
Ingredients
- 1 Large Red Bell Pepper, Cut into Quarters
- 2 Cups Potatoes, Cut into Quarters
- ½ White Onion Cut Into Wedges
- 4 Cloves Garlic left whole, with skin off
- ¼ 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
- ¼ 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.
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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.
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