One of the bad things about updating this site to the beautiful monster it is now rather than the piddly little blogspot was that a few recipes fell down the cracks. I only realised that this one had gone AWOL when I had 4 red peppers sitting in my fridge and couldn’t find the life of me find the recipe.
The good thing is that I have updated a couple of things lately, and this is one of them! This is one of my absolute favourite soups and it’s just packed full of nutritious awesomeness. It’s also really easy to make too!
4 big red peppers
2 big fat chunks of ginger
3 cups vegetable stock
1 large onion, sliced
3 cloves garlic, crushed
chili flakes or 1/2 a small red chili, diced
a dash of hot sauce
olive oil / sunflower oil
Place the red peppers on a baking tray whole and roast at 160 degrees Celsius for about an hour, turning them over from time to time
If the skins are blackening in places and the peppers are sagging, they can be used. Feel free to leave them in longer if you prefer
Optional: peel off the blackened bits of the skin and eat them. They’re amazing!
Optional: Take them out of the oven and put in Ziplock bags to sweat for about ten minutes.
Fry the onion and garlic in the oil in a large pan, until the onions are softening but not browning
If you’re using a real chili, add this to the pan and fry
Take the peppers out of the bags and remove the stalks and innards; save the juices!
Cut the peppers into slices and add to the pan, along with the juices from the bags
Cook for a few mins, then add the hot vegetable stock
Bring to the boil and grate in the ginger
Simmer for 15-20 minutes
Allow to cool, then blend thoroughly
Bring back to the boil and add the chili flakes and hot sauce, if using
The ginger in this recipe is great if you’re getting sick, and eating it with crusty bread will make your lunch even more wonderful.