This week, I was a little lacking in inspiration for Sunday soup. So I turned to a good colleague (who also accompanied me gigging this weekend) and asked for a suggestion and she came up with roasted red pepper. Red pepper seems more like a summery soup but the addition of a bit of chilli made it feel a little more suitable for the winter months, adding just a touch of extra heat.
Stats: - 6 (very generous) servings, 1 pro point each
Ingredients: -
one tablespoon of olive oil
six red peppers, pith and stalk removed, cut into rough chunks
Frylight
one red chilli, seeds and stalk removed, finely sliced
five carrots, peeled and cut into small cubes
four cloves of garlic, minced
two stalks of celery, finely sliced
two red onions, diced
900ml vegetable stock
Preheat the oven to gas mark 6/200C while you prepare the vegetables. Toss the red peppers in the olive oil to coat and place in a baking tray. Roast for half an hour.
In the meantime, mist a large pan with frylight and sweat the onion and garlic over a medium heat for seven minutes - or until the onion begins to lose its colour. Add the chilli and carrot and soften for a further ten minutes.
Add the roasted red peppers and stock. Season to taste.
Bring to the boil and then simmer for fifteen minutes. At these point the vegetables should all be soft.
Remove from the heat and blend.
You could roast the peppers in frylight rather than olive oil to make this 0pp per serving but I find that the peppers don't roast as well.
Posts
