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Roasted Pepper Soup
Soup |
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3 Red peppers
3 Green peppers
3 Yellow Peppers
Olive oil
Small Red Onion
2-3 Red chillies
2 pints Vegetable Stock
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Roast the peppers in the oven for approximately 20 minutes or until slightly singed.
Finely dice the red onion and chillies and lightly fry in a pan in a little olive oil.
When the peppers have roasted pull the stalk out, deseed and coarsly chop. Place the cooked onion, chillies and chopped peppers in a food processor, add some of the stock and liquidise. Do this until all the ingredients have been blended thoroughly. Put the now blended ingredients in a pan and bring to the simmer.
Season and serve!
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Preparation Time: 30 minutes |
Serves: 15 |
| Recipe Origin: United Kingdom |
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Submitted by: |
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Neil Sansford
United Kingdom |
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| This recipe has been viewed 7429 times. |
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