You can make this soup without roasting the peppers to save time but the roasting process gives the soup a rich, excellent flavor, worth the time.
Ingredients
3 red bell peppers, washed and deseeded
1 yellow bell pepper
1 medium onion, finely diced
1 garlic clove, crushed
3 cups of vegetable stock
1 tablespoon plain all-purpose flour
Salt and black pepper to taste
Diced red and yellow bell pepper pieces to garnish
Plain yogurt or crème fraiche to garnish
Directions
- Preheat the grill.
- Wash and cut the peppers in half and remove stalks, core and seeds.
- Arrange the peppers in a non stick baking tray (skin side up) and place under the hot grill.
- Grill for approximately 8 to 10 minutes or until skins begin to char.
- Transfer the peppers to a plastic or zip lock bag, seal and leave to cool.
- Once cool (about 15 minutes) peel skins and discard.
- Roughly chop the remaining pepper flesh and set aside.
- Place the onion, crushed garlic and 2/3 of the vegetable stock in a pan.
- Cook over medium heat for about 5 minutes or until stock begins to reduce.
- Sprinkle the flour into the pan and stir to reduce lumping.
- Add the chopped peppers and bring to a boil.
- Cover, reduce heat to low and simmer for 5 minutes.
- Let soup cool slightly and the transfer to a food processor or blender.
- Blend until smooth.
- Transfer soup back to pan and reheat gently, season with salt and pepper to taste.
Serve in warm bowls and sprinkle a few chopped peppers and a little yogurt in the center of each bowl if desired.
