Roasted Red Pepper Soup
This simple roasted red pepper soup is deliciously warming on cold days and is really refreshing when eaten cold on warm days.
| Ingredients
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Instructions
Roast the peppers
- Cut the peppers into quarters and remove the core and seeds.
- Place the pieces skin side up on a baking sheet or in a roasting pan and brush with oilve oil.
- Roast in the oven at 200°C (395°F) for around 30 minutes.
- While still hot, place the pieces of pepper in a plastic bag, seal and allow to cool.
- Peel the skins from the peppers and chop the remaining flesh. The yield should be around 400 g (14 oz).
Prepare the soup
- Heat the vegetable oil in a pan over a medium heat. Add the onions and sauté gently for 5 minutes.
- Add the garlic and sauté for a further 2 minutes.
- Add the roasted peppers, vegetable stock and spices. Bring to the boil and simmer for 15 minutes.
- Allow the soup to cool a littel, then blend the soup using a hand blender or food processor until smooth.
- Adjust the seasoning, stir in the sugar and bring back to the boil to serve.
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
- Crumbled feta cheese
- Cooked pasta (Cook the pasta in the soup)
- Cooked pinto beans
- Peas and sweetcorn
Nutrition Facts
|
Amount Per Serving
% Daily Value
Calories 61
3%
Calories from Fat 9
Total Fat 1.1g
1%
Saturated Fat 0.3g
1%
Unsaturated Fat 0.8g
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Amount Per Serving
% Daily Value
Total Carbohydrate 9.1g
3%
Dietary Fibre 2.7g
10%
Sugars 0.8g
Protein 1.8g
3%
Cholesterol 0.0mgs
0%
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