by Hi my lovely readers!
Those of you from the UK will of course know Mary Berry. She is the cooking and baking queen here. After watching GBBO (The Great British Bake Off) I wanted to learn how to bake and cook. Everything those people made on the show looked amazing and they were ordinary people just like me!
My partner got me her cooking book “At Home” and today’s recipe is from her book, the Roasted Pepper Soup. This is an easy, peasy and super delicious soup that I made several times and it is one of my partner’s favourite soups.
The recipe states to use red peppers, but I made it a few times with yellow papers and a few green once in-between and it tasted nice, too.
For those of you that are vegetarian or vegan, the chicken stock can be substituted with veggie stock.
Ingredients (makes 6-8 portions):
- 6 Large Red Peppers
- 2 Tbsp Olive Oil
- 1 Large Onion
- 2 Garlic Cloves
- 6 Tomatoes
- 900 Ml Chicken Stock
- 1 1/2 Tbsp Balsamic Vinegar
- 1 1/2 Brown Sugar
- Salt and Pepper
Preparation:
- Preheat your oven to 200 degrees Celsius fan to roast your peppers. Wash and cut your peppers in half and remove the stalks and all the white bits. Place them cut-side down on a baking tray that is lined with baking paper and place in the oven to cook for 30 min.
- While the peppers are cooking, prepare the rest of your soup. Peel the onion and garlic and dice them. Quarter the tomatoes.
- Heat up a pot and add the olive oil. Fry the onion and garlic on a gentle heat. Do not allow them to brown though.
- Add the roasted peppers, tomatoes, chicken stock, sugar and balsamic vinegar to the pot with the onions and garlic and stir. Cook for around 10 min.
- Next, blitz the soup and sift through a sieve to make it even more smooth.
Enjoy!
