loaded red pepper soup

This roasted red pepper soup is both creamy and bright and loaded with cumin crusted chickpeas and cabbage to make it an entire meal.

4 large red bell peppers
4 tablespoons olive oil
1 medium onion
2 cloves garlic, minced
2 carrots
4 tablespoon cumin
3 1/4 cups vegetable broth
1/4 cup mozzarella cheese (don’t include for the vegan option)
1 teaspoon thyme
salt and pepper
1 can chickpeas
2 cups red cabbage

View the full recipe at Chew and Taste →