Roasted pepper soup

Prep: 15 mins
Cook: 15 mins
Roasted pepper soup
This wholesome full bodied soup gives warmth from within and is loaded with fatigue fighting nutrients.
 

4 yellow peppers

1 onion, finely chopped

1 tsp thyme

250ml vegetable stock

3 tbsp cream

Olive oil

25g mixed toasted seeds such as pumpkin and sesame, (optional for garnish)

Preheat the oven to 180°C / 350°F / Gas mark 4.

Prepare a roasting tray lined with foil.

Place the peppers on the roasting tray, rub with olive oil and roast until the skins have browned.

Remove from the oven and place in a plastic food bag then seal tightly.

Leave for 30 minutes.

Remove the peppers from the bag and slip the skins off easily using your fingers.

Some of the skins can remain but the majority should be removed.

Using a large saucepan, heat 1 tablespoon of olive oil and cook the onion until soft.

Deseed the peppers now and roughly chop.

Add the peppers, thyme and stock in with the onions and heat through. In a small pan, dry toast the seeds, if using.

Then set aside. Using a food processor, blitz until smooth.

Season to taste, add the cream and heat through once more before serving scattered with the seeds.

Serves
4-6

Preparation Time
15 minutes

Cooking Time
15 minutes

Main ingredients
Dairy, Vegetables, Oil, Stock/Broth, Seeds

Recipe Type
Soups, Vegetarian

Special Info
Vegetarian

Level of Difficulty
Easy

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