Roasted red pepper soup

19 Dec

Soup with some peppercorns scattered in a jaunty manner.

Soup with some peppercorns scattered in a jaunty manner.

Why did I cook roasted red pepper soup?  I was under dentist’s orders to eat something soft after a filling and it was a cold day. Thus the idea for a warming soup was born!

Ingredients:

2 Ramiro peppers

4 red Bell peppers

5 cloves of garlic

olive oil

4 medium potatoes

25g butter

1.25 litres of vegetable stock

salt and pepper

yoghurt (optional- go wild)

Method:

Throw your oven on. 200 degrees celsius should do it. But I’m open to suggestion.

Wash and de seed all the peppers. Cut them into quarters or thirds and place them in an oven tray with the cloves of garlic- you don’t need to even peel the garlic at this stage. Scatter a little salt and pepper and a drizzle of oil over them.

Roast at 200 degrees celsius for about 40 minutes.

While they are in the oven, peel and chop the potatoes into chunks.

Melt the butter, add a splash of olive oil and fry the potatoes of for a few minutes until they stop looking starchy and disgusting. Then add the stock, the peppers, the (now peeled) garlic and let it bubble until everything is tender.

Blitz with a hand blender until it is smooth. Serve in warmed bowls with an artistic drizzle of yoghurt and olive oil.

  • That sounds great! I’ve been trying to think of a soup to eat with some (sort of stale) roast tomato focaccia. I think I’ll give this a go some time this week.

    • A perfect accompaniment! Nice heat to the soup. Have added chilli a few times too!