RED PEPPER SOUP - OLIVEMAGAZINE
A brilliant bright red soup recipe, perfect for sunny days. You'll need plenty of red pepper, garlic and dried chilli flakes for this one
Provided by Adam Bush
Categories Vegetarian
Total Time 55 minutes
Number Of Ingredients 8
Steps:
- Heat the grill to high. Put the whole peppers onto a baking tray and grill for 15-20 minutes, turning every now and again, until charred on all sides. Tip into a bowl, cover and leave for 15 minutes to steam – this will help the skins come off easier.
- Meanwhile, heat the olive oil in a large pan and cook the onion with some seasoning over a low heat for 15 minutes until soft, then add the garlic and cook for another 3 minutes. Add the chilli flakes, tomatoes and stock. Bring to the boil, reduce to a simmer and cook for 15 minutes.
- Remove the skins from the peppers, as well as the tops, and seeds and pith from the insides, and discard. Roughly chop the pepper flesh and add to the pan. Cook for 5 minutes.
- Use a stick-blender to whizz the soup until completely smooth, then season. Spoon into bowls and top with a swirl of cream and a sprinkle of chilli flakes, if you like.
Nutrition Facts : Calories 101 calories, FatContent 3 grams fat, SaturatedFatContent 0 gram saturated fat, CarbohydrateContent 12 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 4 grams fibre, ProteinContent 2 grams protein, SodiumContent 0 milligram of sodium
ROASTED RED-PEPPER SOUP RECIPE | FOOD NETWORK KITCHEN ...
Provided by Food Network Kitchen
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the potatoes, celery, shallots, 1/2 teaspoon salt, and pepper to taste and cook, stirring frequently, until the potatoes begin to soften, about 5 minutes. Add the red peppers, sun-dried tomatoes, chicken broth and 1 cup water. Cover and bring to a simmer, then uncover and cook until the potatoes are tender, about 15 minutes.
- Transfer the soup and sour cream to a blender and, keeping the lid slightly ajar, puree until smooth. Season with salt and pepper and stir in half of the cilantro. Divide among bowls and sprinkle with the cheese and the remaining cilantro. Serve with the rolls.
Nutrition Facts : Calories 570, FatContent 20 grams, SaturatedFatContent 8 grams, CholesterolContent 62 milligrams, SodiumContent 1,205 milligrams, CarbohydrateContent 77 grams, FiberContent 7 grams, ProteinContent 21 grams
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