Roasted Red Pepper Soup
Amazing soup with only a few ingredients but loads of different plants, most of which are in your cupboard already and if they are not there, they are worth the investment because you will use them again and again!
- 3 Red peppers
- 2 Potatoes, large
- 2 tbsp Olive oil
- 500 ml Vegetable stock You can use a stock cube!
- 1 tsp Dry mixed herbs
- Salt to taste
- Sour Cream
- Chopped Chives (or other fresh herb)
- Herby Croutons
- Black pepper
- Preheat oven to 190 C. Place the peppers on a baking tray or in a small roasting tin and pop them in the oven for 40 minutes. After20 minutes, turn them over. When the time is up, turn the oven off and leave the peppers in the oven to cool.
- While the peppers are roasting, peel the potatoes, quarter them, and boil them in water WITH NO SALT (never salt your vegetable water) and when they are done, drain them, reserving the water in which they were boiled for later use.
- Mash the potatoes with a potato masher and reserve them.
- When the peppers are cool enough to handle, skin them and remove the seeds. Try to catch as much of the delicious pepper juice (which is inside the peppers!) as you can. Don’t worry about keeping the peppers whole as you will blend them into the soup.
- Heat the olive oil gently, on low heat, in a large saucepan and add the onions. Cover and sweat them for a good 10 minutes. Add the dry,mixed herbs, the peppers, and the mashed potatoes. Give everything a good stir and then add the vegetable stock. Simmer gently for about 15minutes and then blend the soup to a fine consistency with a hand blender, or in a blender. Add salt to taste.
- To serve, warm up the bowls and ladle in the soup. Add a little spoon of sour cream, sprinkle over some finely sliced fresh chives and add a good grind of pepper.Serve the soup with some home made herby croutons. Don’t worry – recipe coming!
Tried this recipe?Let us know how it was!