Friday, 10 April 2015
Roasted Red Pepper Soup
I was in the mood for a light and summary soup, to celebrate the warmer weather here in London, and also get me back on the straight and narrow after a few too many weeks of indulgent eating. I settled on red peppers as my vegetable (or are they a fruit? Not sure!) of choice, and invented this simple recipe.
3 large red bell peppers
1 small red onion
1 tin tomatoes
1 tin coconut milk
2 cloves garlic
1 pint of stock (whatever you have to hand)
any other red coloured veg you have available (I had a sweet potato so in it went! Carrots would also work and preserve the colour)
I started by quartering and deseeding the peppers, brushed them with olive oil, and roasted them in the oven for about half an hour at 180 degrees, until they were just turning black at the edges.
Meanwhile I diced the onion, garlic and other vegetables and started to gently fry them in a large pot, over the stove in a couple of tablespoons of olive oil.
After about 5-10 minutes when the onion was soft I added the pint of stock, along with chili flakes, mixed herbs and plenty of seasoning. I covered the pot and left them to simmar away for a further 10-15 minutes.
Once the peppers were done I let them cools for a couple of minutes then cut them into small chunks (skin on), and added them to the pot, along with the coconut milk and tinned tomatoes.
I covered the pot and let it simmer for another 10 minutes, before taking it off the heat and allowing it to cool, so I could blend it.
Once blended it made about five generous servings. Normally I prefer quite thick soups but this was a bit thinner than my usual soups, as I wanted it to have more of a light and summery texture. The coconut milk adds a great creamyness to it, and the flavour of the peppers really came through. Definitely something I will be making again!