Sweet roast pepper and tomato soup with chilli

Another soup recipe from one of my favourite websites, www.tastemag.co.za. I’ve made this particular soup quite a few times…its cheap and easy and the chilli gives it a nice kick! And it goes really well with a melted cheese toastie. Optional of course!

The recipe: Sweet roast pepper and tomato soup with chilli
Serves 4-6

Ingredients:
8 tomatoes
4 red peppers
3 cloves garlic
Olive oil
2 chopped leeks
2 tablesppons chopped parsley
1 bay leaf
1 red chilli
1 cup chicken stock

Method:
Preheat the oven to 180°C. Halve tomatoes and red peppers. Deseed the peppers. Crush cloves garlic and scatter over the red pepper, then rub the pepper and tomato with olive oil. Roast for 40 minutes, or until soft.

Place the pepper in a plastic bag and allow to cool before removing the skins. Leave them in for a while, the longer you leave them the easier the skins are to remove.

To a saucepan over a medium heat, add 2 tablespoons olive oil, chopped leeks, chopped parsley, bay leaf and a red chilli.

When the leek is soft, add the roast tomato and pepper, along with any pan juices and chicken stock. Using a stick blender, roughly purée to a thick consistency, adding more stock if necessary. Bring to the boil and season to taste.

handmade by me.

Unexpectedly delicious and comforting root vegetable soup

To be honest I wasn’t very excited at the idea of making this soup. But I had most of the ingredients in my fridge, and it was the end of the month, so I decided to give it a go. And… actually… I was really pleasantly surprised. Its so warm and comforting and the bright yellow colour made me feel like it was a bowl of sunshine. ( Thats what happens to you when you don’t see enough of it! : ) )

Anyways give this a go and see if you agree!

The Recipe: Avoca‘s Root Vegetable Soup
Serves 4-6

Ingredients:
1 onion, peeled and chopped
50g butter
2 potatoes, peeled and chopped
4 carrots, peeled and chopped
2 celery stalks, chopped
2 leeks, washed and chopped
1 parsnip, peeled and chopped
1 litre vegetable stock
4 teaspoons double cream or créme fraíche (optional – I didn’t bother))
1 tablespoon chopped parsley

Method:
Cook the onion in the butter for 10 minutes without colouring. Add the potato, carrot, celery and leek, and sauté gently for 5 minutes. Add the parsnip and continue cooking for a further 5 minutes, seasoning with salt and pepper.

Add the stock, bring to the boil and simmer for 20 minutes or until the vegetables are soft. Allow to cool slightly and purée in a blender.

Reheat, check seasoning as you go, and serve with the cream and parsley.

Lentil and Vegetable Soup with Bacon

I made up the recipe for this soup combining bits of various other lentil or lentil and bacon soup recipes and I must say I think it is pretty damn good!! Just remember to soak the lentils overnight. I put them out into a bowl of water before I leave for work and they’re ready by the time I get home. Don’t worry if you forget, it just means your soup will take a little longer to cook.

If there are any requests for any specific soup recipes or you are looking for a recipe for a soup with a specific ingredient please let me know and I will see what i can do : )

The Recipe: Lentil and vegetable soup with bacon
Serves 4-6

Ingredients:
1 tablespoon olive oil
6 rashers streaky bacon, chopped
2 carrots, peeled, diced
2 courgettes, diced
2 sticks celery, diced
1 brown onion, finely chopped
400g can chopped tomatoes
2 cups vegetable stock
250g brown lentils, soaked overnight
1/2 cup flat-leaf parsley leaves, chopped

Method
Heat oil in a large saucepan over medium-high heat. Fry the chopped bacon until the fat begins to run. Add carrots, courgettes, celery and onion. Cook, stirring occasionally, for 10 minutes or until vegetables begin to soften. Add the lentils, cook for a few more minutes until they are mixed in well. Add tomatoes and stock to pan. Cover and bring to the boil. Reduce heat to medium-low. Simmer, partially covered, for around 45 minutes or until vegetables and lentils are soft.

Ladle soup into bowls. Sprinkle with parsley and season with freshly ground black pepper.