This is an old favourite recipe of mine, and I often use it as a starter when we have people round for dinner. Soup as a starter is easy as can be prepared in advance and just warmed through as guests arrive. This recipe is low in fat and it can also be frozen too. Its a bit of a faff skinning the peppers, but well worth it.
I am just a home cook with no formal training, and quantities of ingredients are approximate, feel free to experiment!
Ingredients: (serves 6 approx.)
- 4 Red Peppers
- 2 Yellow Peppers
- 1 Onion (chopped)
- Vegetable or chicken stock
- 2 garlic cloves
- 1/4 tsp cayenne pepper
- 1/4 tsp smoked paprika
- Small amount single cream to serve (optional)
- Half the peppers and remove the seeds and stalks. Roast in the oven until the skins are blackened. Remove and place in a sealed plastic bag for a few minutes, before peeling them (this is messy and fiddly but don’t worry if you leave a few bits of skin on), and roughly chop.
- To a large saucepan add the stock, garlic, cayenne pepper and paprika and the chopped onions and peppers. Bring to the boil, and simmer for 20 minutes.
- Use an immersion blender to blend the soup, or allow to cool and transfer to a food processer in batches to blend.
- Season to taste, and heat through before serving. A swirl of yoghurt can be added when serving if wanted.