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
- 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.
- Saute diced onions until translucent.
- Add spices and cook for 1 minute. Add in lentils and stock and simmer for about 15-20 minutes or until soft.
- Add the contents of your pot to the blender along with the miso paste and tofu. Puree until very smooth and creamy.
- Heat the chili crisp in a pan. Pour in the pepitas and sauté over low heat until they get toasty.
- Top your soup with the spiced pepitas, a bit of feta cheese and some more crispy tofu!