Creamy Roasted Red Pepper Soup with Chili Crisp Pepitas

  • 3 red bell peppers
  • 2 medium onions
  • 4 cloves garlic
  • 1/2 block CinSoy Firm Tofu
  • 1/2 cup red lentils
  • 2 tbsp CinSoy Miso Paste
  • 1 tsp CinSoy Soy Sauce Salt
  • 3 cups vegetable stock
  • 1/2 tsp cumin
  • 1/2 tsp cinnamon
  • 1/2 tsp coriander
  • 1/2 tsp chili flakes
  • 2 tbsp CinSoy Chili Crisp
  • 1/4 cup pepitas



  1. Roast the bell peppers over open flame. Place into a bowl and cover to steam for about 10 minutes. Remove the skin, seeds and stem and add to a blender. 
  2. Saute diced onions until translucent.
  3. Add spices and cook for 1 minute. Add in lentils and stock and simmer for about 15-20 minutes or until soft.
  4. Add the contents of your pot to the blender along with the miso paste and tofu. Puree until very smooth and creamy. 
  5. Heat the chili crisp in a pan. Pour in the pepitas and sauté over low heat until they get toasty. 
  6. Top your soup with the spiced pepitas, a bit of feta cheese and some more crispy tofu!

Net Orders Checkout

Item Price Qty Total
Subtotal $0.00

Shipping Address

Shipping Methods