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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.

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