Inspired by Emma Laperruque @ Food 52, I created my own version of this delicious and healthy “Roasted Red Pepper Soup with Walnuts and Feta”. Instead of cashews I used walnuts and it made all the difference. You can also substitute walnuts for a regular milk or cream. Delicious!
1 cup (4 ounces) chopped walnuts
5-6 medium (2¾ pounds) red bell peppers
3-5 medium yellow onions
4 teaspoons smoked paprika
4 ounces feta, ½ cup brine reserved
2 tablespoons extra-virgin olive oil
Pumpkin seeds (optional)
Add the walnuts to a blender and soak with 1 cup of hot water.
Chop the peppers and onions. Mix together with olive oil, salt, paprika and divide evenly between 2 baking sheet pans. Bake at 425 F for 20 minutes.
Remove both sheet pans from the oven, mix gently, add feta and bake for another 20-25 minutes till soft.
In the mean time blend the walnuts with additional 1/2 cup of feta brine.
Serve with toasted pumpkin seeds and a side of fresh baked corn bread. Enjoy!