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A smoky, protein-balanced fall soup made with roasted sweet potatoes, squash, and a rich red pepper–almond romesco.
Comforting, nourishing, and finished with creamy yogurt and toasted almonds. The perfect autumn bowl.
Red Pepper–Almond Sauce (Romesco Base)
2 red bell peppers, stemmed, seeded, and quartered
1 tbsp vegetable oil
5 tsp sherry vinegar
1 garlic clove, minced
¾ tsp table salt, plus more to taste
⅓ cup toasted whole almonds:
2 tsp toasted sesame oil
½ tsp smoked paprika
Pinch cayenne pepper
1–2 tbsp water, to loosen if needed
Smoky Autumn Vegetable Soup:
4–5 cups sliced autumn vegetables: sweet potatoes, delicata or acorn squash (½" slices), zucchini (½" diagonals), carrots (thin coins), onions (½" wedges), red bell pepper strips
1 tbsp olive oil
1 tsp smoked paprika
Salt, pepper, to taste
1 cup Red Pepper–Almond Sauce (from above)
1 can (15 oz) fire-roasted or stewed tomatoes
1 can (15 oz) cannellini beans, drained and rinsed
3–4 cups vegetable broth (start with 3)
1 scoop Unjury Unflavored Protein Powder
Garnish:
Crème fraîche, Greek yogurt, or labneh
Toasted chopped almonds (1 tbsp per serving)
Fresh parsley and chili flakes, for topping
Preheat the Claypot Oven
Preheat your Magnifique Claypot Oven to 425°F for about 10-15 minutes so the ceramic walls heat evenly.
Grill the Red Peppers
Toss the quartered red bell peppers with 1 tbsp vegetable oil.
Grill over a hot flame skin side down until well charred.
Transfer to a bowl, cover with foil or a towel, and steam for 5 minutes to loosen skins.
Make the Red Pepper-Almond Sauce
While the peppers rest, whisk together sherry vinegar, garlic, and salt in a bowl; let sit 5 minutes.
In a food processor, finely chop toasted almonds. Add sesame oil, smoked paprika, cayenne, vinegar mixture, and roasted peppers.
Blend until smooth, adding water as needed to loosen. Season to taste with salt.
Roast the Autumn Vegetables
Spread sliced vegetables in a single layer inside the claypot.
Drizzle with olive oil, season with smoked paprika, salt, and pepper, and toss to coat.
Roast uncovered for 15-20 minutes, stirring once, until caramelized and golden.
Cool Slightly Before Blending
Remove claypot and let cool for 3–5 minutes, until warm but not boiling (~150°F).
Ladle out 1 cup of warm broth into a small bowl and let cool.
Add the Protein Smoothly
Whisk 1 scoop of Unjury protein powder into the cooled broth until completely smooth.
Pour this mixture back into the claypot, then blend everything with an immersion blender until silky.
Add more broth for a thinner consistency, if desired.
Protein Flip™ Tip: Add protein powder only after active cooking (removed from heat) to preserve texture and avoid clumping.
Season & Serve
Taste and adjust seasoning with salt, pepper, or a small splash of sherry vinegar for brightness.
If needed, rewarm gently at 300°F for 5 minutes (do not boil).
Ladle into bowls, garnish with crème fraîche or labneh, toasted almonds, parsley, and chili flakes.
Protein Flip™ Summary:
Protein: ~18g per serving
Fiber: ~10g per serving
Protein Mix: ~70% plant-based (beans, almonds, vegetables) / 30% whey isolate + dairy garnish
Texture & Flavor: Deeply roasted, nutty, and silky with a smoky-sweet finish
Chef’s Notes
Technique: Slicing the vegetables instead of cubing increases their surface area, enhancing caramelization and visual appeal on camera.
Flavor Depth: The claypot oven captures subtle smoke and earthy sweetness you can’t replicate on a stovetop.
The romesco base:This romesco-style sauce is smoky, nutty, and tangy — it forms the backbone of your soup.
Texture: The combination of beans, almonds, and protein powder gives the soup a naturally creamy mouthfeel — no cream required.
Finishing Touch: Toasted almonds on top add natural crunch, aroma, and a boost of plant protein - a visual and nutritional win.
Red Pepper–Almond Sauce (Romesco Base)
2 red bell peppers, stemmed, seeded, and quartered
1 tbsp vegetable oil
5 tsp sherry vinegar
1 garlic clove, minced
¾ tsp table salt, plus more to taste
⅓ cup toasted whole almonds:
2 tsp toasted sesame oil
½ tsp smoked paprika
Pinch cayenne pepper
1–2 tbsp water, to loosen if needed
Smoky Autumn Vegetable Soup:
4–5 cups sliced autumn vegetables: sweet potatoes, delicata or acorn squash (½" slices), zucchini (½" diagonals), carrots (thin coins), onions (½" wedges), red bell pepper strips
1 tbsp olive oil
1 tsp smoked paprika
Salt, pepper, to taste
1 cup Red Pepper–Almond Sauce (from above)
1 can (15 oz) fire-roasted or stewed tomatoes
1 can (15 oz) cannellini beans, drained and rinsed
3–4 cups vegetable broth (start with 3)
1 scoop Unjury Unflavored Protein Powder
Garnish:
Crème fraîche, Greek yogurt, or labneh
Toasted chopped almonds (1 tbsp per serving)
Fresh parsley and chili flakes, for topping
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sweet potatoes, delicata, acorn squash, Romesco Base,
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