Life as a Doula, Journey of a Woman

Sunday, 13 July 2014

Roasted red pepper and tomato soup

Roasted Red Pepper and Tomato soup with Toasted Almond Cream and Basil
I love making this its so easy, because you don't have to faff around peeling stuff, which is something that really puts me off some recipes.  I know, its just my personal little annoyance, made all the worse for the fact that someone (probably me) has lost my little peeling and paring knife that I love, forcing me to use others, which I don't love.  Anyhoooo, this is what you need:


  • 3 or 4 ripe red peppers
  • 6 large or 12 vine tomatoes
  • 1 large onion
  • 1 bulb of garlic
  • 3 sun-dried tomatoes (optional)
  • 1 tblsp olive oil
  • 1 vegetable stock cube
for the almond cream:

  • handful of flaked almonds
  • 1 dessert spoon of single cream
  • teaspoon butter
And this is how you do it:

  • put the oven on to 200 c
  • halve and deseed the peppers, then flatten them out and put them in a roasting tray
  • put the tomatoes straight in next to them, just as they are, no faffing!
  • skin and halve the onion, put it in the roasting tray with the other ingredients
  • free the garlic cloves from their bulb, and chuck em in - no need to take the paper off!
  • add the sun dried toms if you're using them
  • glug the oil in, over everything, and put in the oven for 40 minutes
  • when its all nicely roasted, take it out the oven and let it cool a bit.
  • at this stage, I squeeze the soft garlic out of its skin, and discard the skin.
  • pour the whole lot into a big saucepan, add the stock cube and enough hot water to cover it all
  • bring to the boil, then simmer for 15 minutes
  • When its cooled off, whiz it up with a hand held blender
  • pass through a sieve
  • Enjoy!
If you want to add the toasted almond cream, you just need to heat a handful of flaked almonds in a frying pan with a little butter, until they're toasty brown.  Swirl in a little cream, and add to the soup.  Top it off with a couple of basil leaves.

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