I am pleased to share this healthy, tasty soup recipe which is very simple to make but also great if you are looking for a low calorie option. I know that many of you are always looking for new recipe ideas which are a little bit different and gluten free. This soup is started in the oven so the flavours are intensified and then finished off on the hob. If you want to make a hearty version, add a cup of cooked mixed pulses this provides wonderful texture but also added protein and fibre- a meal in itself. You can even spice it up by adding 2 to 3 chopped chillies- really delicious too. I am sure you will enjoy this versatile recipe. Apart from teaching cookery courses Food Fiend Experience provides group dining experiences, for more information please go to: www.foodfiendexp.com
Ingredients
0.75 l vegetable or chicken stock
2 small carrots, chopped
2 sticks celery, chopped
1 large red onion, chopped
4 large garlic cloves
4 red/ orange peppers
1 tin of chopped tomatoes
Large handful of fresh basil leaves
Salt and pepper
¼ tube of tomato paste
Optional: 100 gms mixed dried pulses which have been pre cooked, 2-3 red finely chopped red chillies
Method
- Cut the pepper in half. Remove the stalk and seeds and cut into eighths. Place them on a baking tray and drizzle with olive oil. Season with salt and pepper and place them into the oven for 20 – 25 mins at 200 degrees or until the skins just start to look charred.
- Peel and cut onion into 1/8ths. Remove outer leaves of garlic cloves but do not remove skin. Throw into roasting pan with roasted peppers. Add to peppers after 10 minutes.
- Roughly chop carrots and celery into 1 cm cubes add to peppers and cook for 15 minutes.
- Make up stock and add tinned tomatoes bring to a boil add roasted peppers and onion and peeled garlic and simmer for 5 minutes.
- Remove from the heat and add the fresh basil. Whizz everything together with a hand held blender, taste and check for seasoning.
- Enjoy with a dollop of crème fraiche and basil leaf for garnish.