Red pepper soup
( SERVES 4 )
The sweet pepper combined with a hit of vinegar makes for a stunning soup – everyone we served it to asked for seconds.
|3 Tbsp||Extra virgin olive oil|
|5||Red capsicums, seeded and cut into quarters|
|1 clove||Garlic, peeled and crushed|
|1||Onion, large, chopped|
|1 cup||Pumpkin, peeled and diced|
|½ cup||Celery, chopped|
|2 tsp||Garlic and herb salt|
|½ cup||Fresh parsley, chopped|
|½||Red chilli, seeded and chopped|
|2 tsp||Dry mixed herbs|
|3 cups||Chicken stock|
|1 Tbsp||Balsamic vinegar|
|1 Tbsp||Brown sugar|
- In a large pot, saute 2 tbsp of olive oil, capsicums, garlic and herb salt for 10 minutes. Set aside.
- Using the same pot, add the remaining olive oil, onions and garlic and cook for 1 minutes. Add the pumpkin, celery, herbs, chilli and lime juice. Cook for 5 minutes, before mixing in the tomato juice and stock. Bring to the boil then reduce heat and simmer for 20 minutes.
- Add capsicums, vinegar and sugar. Stir and remove from heat, then blitz. Reheat and serve.