Y

YouLibs

Remove Touch Overlay

Roasted Tomato and Red Pepper Soup | Forks Over Knives

Duration: 01:06Views: 12.9KLikes: 512Date Created: Dec, 2018

Channel: Forks Over Knives

Category: Howto & Style

Tags: dairy free tomato souphealthy recipesvegan bisquered pepper souptomato soupvegan recipesvegan recipevegan soup

Description: Roasted Tomato and Red Pepper Soup - Click SHOW MORE for the Full Recipe Whether you are a beginner or a veteran, these whole-food, plant-based recipes are for you. Find our extensive recipe archive here ▸ forksoverknives.com/recipes Download top-rated Plant-Based recipe app today ▸ forksoverknives.com/app SUBSCRIBE to Forks Over Knives ▸ SUBSCRIBE to Forks Over Knives ▸ youtube.com/user/ForksOverKnives?sub_confirmation=1 TURN ON NOTIFICATIONS 🛎 Full Recipe Here ▸ forksoverknives.com/recipes/roasted-tomato-red-pepper-soup-pasta INGREDIENTS: 4 large tomatoes, cut into large pieces (5 cups) 3 medium red bell peppers, cut into large pieces (3 cups) 1 medium onion, cut into large wedges 3 cloves garlic 4 ounces uncooked penne, orecchiette, or other short-cut pasta (2 cups cooked) 6 ounces green beans, cut into ½-inch pieces (1 cup) 2 medium carrots, cut into ½-inch dice (1 cup) 1 cup frozen green peas, thawed (5 ounces) 1 tablespoon white wine vinegar 1 teaspoon fresh oregano, finely chopped ½ teaspoon sea salt ⅛ teaspoon freshly ground black pepper 1 cup unsweetened, unflavored plant milk 1 tablespoon fresh parsley, finely chopped DIRECTIONS: 1) Preheat oven to 425°F. Line a baking sheet with parchment paper. 2) Place tomatoes, bell peppers, onion, and garlic on the baking sheet. Bake for 20 to 30 minutes. 3) Meanwhile, bring a pot of water to a boil. Add pasta, green beans, and carrots. Cook according to pasta’s package instructions. Add peas 2 minutes before pasta is done. Drain pasta and vegetables. Set aside. 4) Transfer the roasted vegetables to a blender. Add vinegar, oregano, salt, black pepper, and 1 cup water. Blend into a smooth soup. 5) Transfer blended soup to a pot. Bring to a boil. Add milk, pasta, green beans, and carrots. Cook 3 to 4 minutes, until soup is heated through. 6) Serve soup hot, garnished with parsley. FOLLOW FORKS OVER KNIVES ON SOCIAL MEDIA TWITTER ▸ twitter.com/ForksOverKnives INSTAGRAM ▸ instagram.com/forksoverknives FACEBOOK ▸ facebook.com/forksoverknives PINTEREST ▸ pinterest.com/forksoverknives EXPLORE MORE ABOUT FORKS OVER KNIVES Homepage ▸ forksoverknives.com The Film ▸ forksoverknives.com/the-film #1 Plant-Based Vegan Meal Planner ▸ forksoverknives.com/meal-planner Cooking Course ▸ forksoverknives.com/cooking-course Top-Rated Plant-Based Recipe App ▸ forksoverknives.com/app Books & Magazines ▸ forksoverknives.com/books-magazines About Forks Over Knives’ Recipe: Forks Over Knives recipes and articles are created by a large community of chefs, authors, doctors, and other health professionals representing an array of specialties, from preventive and lifestyle medicine to nutrition, cardiology, psychology, and more.

Swipe Gestures On Overlay
Filters:
CategoryChannelDate CreatedDurationLikesPopularityTagsTitleViews
1-10mins10-30mins30mins+past monthpast year2021-20242015-2020
No Results!
Items shown
to: 0
of:0