Skyping with my brother on the weekend he specifically requested that I put more recipes on my blog. Far be it for a big sister to refuse her little brother such a reasonable request. So here is the recipe for the scrumptious roasted red pepper soup I made yesterday.
1kg red peppers
1 red onion
2 small carrots
2 sticks of celery
1 teaspoon of (sweet) paprika
1 tin of tomatoes
750ml of vegetable stock
Salt and pepper
1. Roast the peppers either against the flame of a gas hob or in an oven. (Regular readers will know that I use the hob method. However this time, because of the large quantity of peppers I tried roasting them in the oven. It was a disaster! Hob method is definitely best). When the skins are sufficiently charred, allow the peppers to cool in a plastic bag before removing the skins, stems, and seeds.
2. Meanwhile roughly chop the onion, carrots, and celery and fry in a large pot with the paprika for a couple of minutes to develop the flavours. You need to stir it as it cooks to prevent the paprika from burning.
3. Add the tomatoes and stock and bring to the boil. Cover and reduce the heat and allow it to gently simmer for about 20 minutes.
4. Add peppers to the pot and using an electric blender, blitz until smooth. Gradually add the yoghurt, stirring as you pour to prevent the yoghurt from splitting. If you’re really worried about this, allow the soup to cool before adding the yoghurt, then gently reheat.
5. Season to taste with salt, pepper, and paprika. Ready to serve.