Easy and effective, this always goes down well with family and guests alike. It makes a classy starter for any dinner party and It's also a healthy (no fat) way to scoff for comfort purposes and works just as well with red peppers and green peppers. So easy and for most this is a simple store cupboard soup. We have orange peppers left in the veggie drawer before Mr Tesco visits, hence it is orange pepper soup today!
2 large orange peppers
1 Red Pepper
1 large white onion (red for red pepper soup)
4 cloves of garlic
3 medium potatoes
2 Vegetable Stock cubes in boiling water (or homemade stock which is better)
1/2 can of condensed milk (not the cream stuff you use for desserts and not if you want fat free- try skimmed milk or naff all)
Teaspoon of Basil
Salt and Black Pepper to taste
Fresh Basil for the garnish (optional)
All the veg should be chopped roughly don't finely chop anything!!
|Chuck it in the pot!!|
Lightly soften the peppers in fry light and put into a big pot with the potatoes (uncooked)and garlic and onion (also uncooked). Cover with the vegetable stock. If their isn't enough to just about cover the veg, add a splash or two of water to top it up.
Bring the pan to the boil momentarily then turn the heat right down, put a lid on it and leave to simmer for at least 40 minutes.
|Blitz and add Basil, black pepper and condensed milk to taste later on|
Blitz the mixture using a hand blender (being careful not to splat yourself with hot soup) then leave settle for a while (or not if you're in a rush). Just before serving, warm the soup through gently adding salt and black pepper and the dried basil. Then take the condensed milk and give the soup a healthy swirl. The soup shouldn't be too thick, if you have followed the recipe you will get a lovely consistency.
Serve piping hot with fresh, crusty bread or ciabbata and a sprig of basil.
PREPARATION: 10 minutes
COOKING TIME: 40 minutes
FINISHING TOUCHES: 5 minutes
Yum! My soup got a "restaurant rating" from my Mummy so I must be doing something right!