Roasted Red Pepper Soup
Author: pXFRg8P0MJc
This simple roasted red pepper soup is deliciously warming on cold days and is really refreshing when eaten cold on warm days.
  • 900 g (2 lb) fresh red bell peppers
  • 1.2 litres (40 fl oz) vegetable stock
  • 1 large onion, chopped
  • 2 garlic cloves, chopped
  • 1 tbsp vegetable oil
  • 1 tsp sugar
  • ½ tsp ground coriander
  • ¼ tsp ground cumin
  • Vegetable oil for roasting the peppers
  • Salt
Roast the peppers
  1. Cut the peppers into quarters and remove the core and seeds.
  2. Place the pieces skin side up on a baking sheet or in a roasting pan and brush with oilve oil.
  3. Roast in the oven at 200°C (395°F) for around 30 minutes.
  4. While still hot, place the pieces of pepper in a plastic bag, seal and allow to cool.
  5. Peel the skins from the peppers and chop the remaining flesh. The yield should be around 400 g (14 oz).
Prepare the soup
  1. Heat the vegetable oil in a pan over a medium heat. Add the onions and sauté gently for 5 minutes.
  2. Add the garlic and sauté for a further 2 minutes.
  3. Add the roasted peppers, vegetable stock and spices. Bring to the boil and simmer for 15 minutes.
  4. Allow the soup to cool a littel, then blend the soup using a hand blender or food processor until smooth.
  5. Adjust the seasoning, stir in the sugar and bring back to the boil to serve.
Calories: 61 Fat: 1.1 Sugar: 0.8 Fiber: 2.7 Protein: 1.8 Cholesterol: 0.0
Titli's Tips
This is a slightly spicy soup but can be used as the base for a whole range of other soups. For example, you can add...

- Crumbled feta cheese

- Cooked pasta (Cook the pasta in the soup)

- Cooked pinto beans

- Peas and sweetcorn
Recipe by Titli's Busy Kitchen at