This roasted pepper soup consists of red and yellow bell peppers. If you wanted more red colour tone, you would need to purée more red peppers. Nevertheless, this soup has a beautiful rustic colour.
Frying the chopped bell peppers in butter and honey until they are caramelised, releases a really beautiful sweetness. Furthermore, this sweetness is released when the fried peppers are puréed.
Adding the velvety green spinach adds extra flavour and texture. The double cream garnish and arbol chilli add even more flavour and texture. The other reason why I add chilli flakes is to give the soup a bit of a kick. It was enjoyable to make because the roasted pepper soup was so sweet and tasty and had depth to it.
Prep: 30 mins
Cooking time: 20 mins
Serves:3-4
Ingredients
-4 Bell peppers (chopped)
-2 Handfuls of spinach
-100ml Double Cream
-1 Stock cube
-1 Tbsp Butter
-1 Tbsp Honey
-1 Tsp Garlic Paste
-1 Tsp Coriander
-1 Tsp Parsley
-1 Tsp Arbol chilli flakes
Instructions
Wash and prep the vegetables.
Chop the peppers into pieces.
Fry the peppers in butter in a frying pan until sautéed.
Place half of the peppers into a blender and purée them.
Add the puréed peppers to a saucepan.
Add the remaining cooked peppers into the soup.
Add the spinach leaves.
Add cream and water for preferred consistency.
Add stock cube, herbs and seasoning to the soup.
Mix all of the ingredients in the soup.
Serve in a bowl.
Add parsley and Arbol chilli flakes for garnish.
