Saturday, 15 November 2014

Roasted red pepper and garlic soup

Recently I managed to snaffle a couple of beautiful sweet pointed red peppers at the local shop for a bargain price, so as we love roasted peppers I decided to make a warming soup.

I love roasting red peppers as its really enhances the flavour of the pepper and intensifies their sweetness, We love them in our household even using them on rustic bread as a sandwich filling with a splash of balsamic and a couple of basil leaves to create an amazing flavourful vegetarian snack.

This soups uses the roasted pepper flesh along with a couple of  roasted garlic bulbs as the basis of a tasty hearty soup which is rich in antioxidants and all things good for you. Its also an amazing colour as you can see from the photographs.

What you need

  • 2 large red pointed peppers - split, seeds removed
  • 2 bulbs garlic - sliced across
  • Fresh rosemary and thyme
  • A little olive oil or virgin rapeseed oil
  • 1 white onion - peeled and roughly chopped
  • 1 medium potato - peeled and diced
  • Vegetable stock ( I used Essential Cuisine)
  • Salt and Pepper - to taste
  • Creme fraiche or yogurt - omit if you want diary free

What you do 

  • Prepare the pepper and garlic and rub with a little oil before placing on a baking tray, strewn with some fresh herbs and a little salt and pepper
  • Roast for 20 - 25 minutes at 180c until the pepper skin is slightly charred and blistering
  • Remove from oven and cool fully on the tray
  • Once fully cool remove the charred skin from the pepper flesh and squeeze the garlic cloves to remove the cloves from the papery skin
  • In a large saucepan in a little oil saute the onion and the chopped potato for a few minutes, now add the roasted red pepper flesh and garlic cloves 
  • Add enough vegetable stock to cover the vegetables and simmer until the potato is soft
  • Blitz using a stick blender until you have a smooth consistency 
  • Add as much additional vegetable stock or water to thin to your preferred soup thickness.
  • Re heat and taste for seasoning
  • Serve swirled with creme friache or yogurt 

We are linking up to No Croutons Required hosted this month over at Lisa's Kitchen 

Extra Veg challenge hosted this month over at Fuss Free Living

November's family foodies hosted over at Eat your Veg 

Credit Crunch Munch hosted this month by My Little Italian Kitchen 



Alida said...

What a delicious soup with the flavours of the Mediterranean! I love those glossy red peppers and the addition of fresh herbs make this soup very aromatic and tasty indeed. Beautiful.
Thanks so much for linking to CreditCrunchMunch!

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Lisa Turner said...

That is one gorgeous soup. Thanks for sharing with NCR.

Helen said...

Just stunning. I love that photo of the peppers and the garlic.

Thank you for sending to Credit Crunch Munch and Etra VEg

Louisa said...

Reading your recipe with a stinking cold I'm dreaming of a bowl of this right now in front of me! I soooo need it. Loving all the garlic! Thanks so much for entering your recipe to November's Family Foodies event

Irwin Kraus said...

Wonderful photo styling and photography!

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