Bella's Belly Blog

Gluten-free, Dairy-free, Vegan-friendly

This cozy, vibrant soup combines the bold, smoky heat of harissa with the rich creaminess of coconut milk, creating a warming, gluten-free, and dairy-free bowl of comfort. Roasted red peppers bring a natural sweetness that balances the spice, while crispy chickpeas add a satisfying crunch to every bite. This soup is perfect for cooler days and can be easily made vegan. Ideal for meal prep, it’s a nourishing, flavor-packed dish to enjoy all week!

This soup brings a perfect balance of creamy, spicy, and savory notes, making it a comforting meal that’s ideal for chilly days!

Yield: 5-6 servings

Prep time: 15 minutes

Total time: 35 minutes

Ingredients

• 2 red bell peppers, chopped
• 1 red onion, chopped
• 4-5 garlic cloves, peeled
• 1 yellow squash, chopped
• 1 tbsp nutritional yeast, plus more for chickpeas
• 1 tbsp harissa, divided
• 1 tbsp tomato paste
• 1 can coconut milk
• 2 cups bone broth or vegetable broth
• 1 can chickpeas, drained and rinsed
• 1/2 tsp paprika, plus more for chickpeas
• 1 tsp cumin, plus more for chickpeas
• Salt and pepper, to taste
• Chopped chives, for garnish
• Extra virgin olive oil (EVOO), for roasting

Instructions

1. Roast the Vegetables:
   • Preheat the oven to 375°F (190°C).
   • Spread the chopped bell peppers, onion, garlic, and squash on a baking sheet. Drizzle with EVOO, then sprinkle with paprika, cumin, salt, pepper, and a dash of harissa.
   • Roast for 30-35 minutes, or until the vegetables are soft and slightly caramelized.
2. Roast the Chickpeas:
   • In a bowl, toss the chickpeas with a drizzle of EVOO, nutritional yeast, paprika, cumin, salt, and pepper. Spread on a separate baking sheet.
   • Roast alongside the vegetables for 15-20 minutes, until the chickpeas are crispy.
3. Blend the Soup:
   • Transfer the roasted vegetables to a blender. Add the coconut milk and bone broth, blending until smooth and creamy.
4. Heat & Season:
   • Pour the blended mixture into a large pot over low heat. Stir in the remaining harissa and tomato paste, adjusting the spice level to your preference.
   • Add the remaining nutritional yeast and mix well.
5. Serve:
   • Ladle the soup into bowls and top with crispy chickpeas and fresh chives for garnish. Enjoy warm!