Smokey Pepper Soup Recipe
Dark mornings and cold temperatures call for something comforting and warm for lunch.
Here is a quick recipe if you’re stuck for ideas that serves 4 people or can be kept in the fridge to have each day of the week by yourself.
Ingredients:
4 Bell Peppers (Red are best but a mix of red/orange/yellow works)
4 Shallots (or a single onion – red or brown)
4 cloves of garlic
1 stock pot/cube (veg or chicken)
1/2 a courgette
1 tin of mixed beans
Olive oil
Salt & pepper
1/2 tsp chipotle paste
1 tbsp tomato purée
Method:
- Preheat oven to 200
- Peel the shallots & cut them in half. If using an onion, peel & cut into quarters.
- Cut the courgette into 2cm slices.
- Slice each of the peppers into quarters lengthways, Deseed then cut each quarter in half width ways.
- Place all the veg, including the garlic cloves still in their skins, onto a baking tray, drizzle with olive oil, season with salt & pepper.
- Place in the middle of oven & roast for 20mins or until the veg becomes soft & charred black on the edges.
- Remove from oven & set aside to cool slightly.
- Boil the kettle & add the stockpot/cube to a heatproof jug, along with the chipotle paste & tomato purée.
- Add 500ml of boiled water to the jug & stir until dissolved.
- Drain the mixed beans into a sieve & rinse under cold running water. Set aside.
- Now there are 2 ways to do the next step & it depends on the equipment you have:
- Stick blender – put all the roasted veg, rinsed mixed beans & the chipotle-tomato-stock mix into the large pan. Blitz with the stick blender until a smooth consistency. Simmer on low heat, stirring occasionally until hot, adding more boiled water if you want a thinner consistency. Ladle into bowls & serve with a warm crusty bread roll.
- Liquidiser blender – put the beans & 100ml of chipotle-tomato-stock into the liquidiser & blitz until smooth. Pour into the large pan.
- 1/4 of the roasted veg into the blender with 100ml of the chipotle-tomato-stock mix at a time. Blitz until smooth & pour into the pan. Repeat until all the veg is blitzed. Simmer on low heat, stirring occasionally until hot, adding more boiled water if you want a thinner consistency. Ladle into bowls & serve with a warm crusty bread roll.
Bon Appetit!
