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A fiery soup to invigorate you on a frigid afternoon. Enjoy it beside a crackling fire to ward off the winter doldrums and warm the soul. This vegan variation is chunky and flavorful, but can easily be altered to whatever you desire. Prefer smooth and creamy? Substitute coconut milk for the vegetable stock and blend it all together. Want something thicker? Chickpeas will do the trick. The possibilities are endless.
Total Time: 40-45 minutes. Makes four to six servings.
1. Heat the olive oil in a pan while chopping some of the chili peppers, then add those chopped chili peppers to the pan.
2. More chopping. This time, chop the piquillo peppers into strips then add them to the oil and chili peppers and heat for around five minutes, perhaps with a bit of paprika. Then add the garlic to the pan, shake it all about, and cook for a few more minutes.
3. While you are doing steps one and two, you can bubble the tomatoes and a splash of vinegar in a small pot for about 10 minutes. Then, add all those delicious ingredients above along with some vegetable stock to that bubbling goodness. Bring to a boil and simmer for 15 minutes.
4. Serve topped with a drizzle of olive oil and a few more green chili peppers if you like the heat. Enjoy.
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