Taking a break from baking recipes I want to share a rather nice, and very simple to make soup.
Orange Peppers have a nice sweet taste to them. So that is what I used for this soup, though red, or yellow would probably be just as good. I think green peppers might be a little astrigent but still probably acceptable. I should mention that I am referring to what our North American cousins might call bell peppers.
This recipe makes a good 4 -5 bowls full of soup, ideal for lunchtime, with some nice fresh bread.
You can easily add a dollop, or two, of creme fraiche, or cream into the soup when serving, but my own preference is to do nothing except eat it as it is.
- 900 g fresh orange (bell) peppers
- 1.2 litres vegetable stock
- 1 large onion, chopped
- 2 cloves of garlic,finely chopped
- 1 tbsp vegetable oil
- 1 tsp sugar
- ½ tsp ground coriander
- ¼ tsp ground cumin
- Vegetable oil for roasting the peppers
- Cut the peppers into quarters and remove the core and seeds.
- Place the pieces skin side up on a baking sheet or in a roasting pan and brush with olive oil.
- Roast in the oven at 200°C (395°F) for about 30 minutes. The skins should be blackening in places.
- While still hot, place the pieces of pepper in a plastic bag, seal and allow to cool.
- Peel the skins from the peppers and chop the remaining flesh.
- Heat the vegetable oil in a pan over a medium heat. Add the onions and sauté gently for 5 minutes.
- Add the garlic and sauté for a further 2 minutes.
- Add the roasted peppers, vegetable stock, sugar and spices. Bring to the boil and simmer for 15 minutes.
- Taste and add salt as necessary to season.
- Take off the heat and, when it has cooled some, blend the soup using a hand blender or food processor until smooth.