Good, better, best
+ Good – Recipe
++ Better – Add crunch: make homemade croutons by cutting crusty bread into small chunks, mixing with oil and seasoning before cooking at a high temperature.
+++ Best – Max flavour: get different tastes and added intensity from your peppers by using a mix of seasonal varieties instead of standard bell peppers.
Roasted Mixed Pepper Soup
Roasted peppers give this soup a sweetened depth of flavour, great for a starter or lunch as we step into Autumn!
4 Servings
Ingredients
• 2 red peppers
• 2 yellow peppers
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 2 tsp Schwartz Piri Piri Seasoning
• 1 onion, chopped
• 400g tin chopped tomatoes
• 1 tbsp tomato puree
• 1 tsp sugar
• 450ml chicken stock
• Salt and pepper
Method
- Heat the oven to 220°C.
- Cut the peppers into quarters and place on a baking sheet. Pour over 1 tbsp olive oil, lemon juice and sprinkle over the Schwartz Piri Piri Seasoning. Roast in the oven for 20 minutes.
- Meanwhile, heat the remaining oil in a large saucepan and fry the onion until softened. Add all the other ingredients.
- Once roasted, put 2 pieces of red and yellow pepper to one side then roughly chop the rest and add to the pan. Bring to the boil and simmer for 5 minutes before seasoning to taste.
- Purée the cooked mixture in a food processor or liquidiser until smooth. To serve, chop up the reserved peppers and sprinkle them on top.
