I guess I should do a bit of life update here but it has been uneventful week here. I am toiling away at work during the day and yesterday evening, we were meant to be going to dog training club but we got the traditional Scottish summer weather, rain and lot of it. Nothing else for it than to write up one of my favourite soup recipes. For me this recipe feels very summery and the fresh tomatoes and peppers make me think of summer, but equally the spiciness gives it some great warmth on a dull day. It is another vegan recipe more by chance than design but decided to go with it in the way I served it last night, with a dash of coconut milk and some mixed seeds for texture. I am on a fast day today on the 5:2 diet so this made an excellent evening meal for me, just needed re-heated in the microwave.
This soup takes little longer to prepare than some other ones, but most of the extra time is roasting the tomatoes, garlic, and peppers in the oven; it takes more time, but no extra effort. If you are a confirmed carnivore and want to meat this is up, try serving with some pan-fried chunks of chorizo for dunking as they make an interesting alternative to croutons.
Ingredients (Serves 4)
2 mirabella red peppers or approximately 150g grams of red bell pepper
4 salad tomatoes
2 cloves of garlic
1 medium onion
2 tsp paprika (I use Spanish, bought on my travels last year)
¼ tsp cayenne pepper (adjust this to your own taste)
1 litre vegetable stock
2tbs tomato puree
3 tsp olive oil
salt and pepper
Soup maker or large saucepan
Wooden spoon or another stirring utensil
Blender (only needed if not using soup maker)
1, Pre-heat oven to 200c, then chop tomatoes into quarters, chop and de-seed peppers and peel the cloves of garlic. Place all the chopped vegetables in the roasting tray and pour over 2tsps of olive oil and give a toss to ensure all vegetables are coated. Place in the preheated oven for 20-30 mins, it is ready when the edges of the pepper have started to colour.
2, Once the roasted veg has cooled slightly, remove the tomato skins and seeds, I don’t skin the pepper but you can if you have the time to do this.
3, Finely chop the onion and sauté this until softened and translucent in the remaining olive oil either in your pan or your soup maker. Once the onion has softened, add the cayenne and paprika and sauté for 1-2mins to toast the spices then add the tomato puree and cook for further 2mins ensuring you are stirring at all times to avoid burning.
4, Add your roasted vegetables to the pan/soup maker along with the stock and passata and give a good stir to incorporate all the spices and onions through the stock.
5, If using soup maker select smooth setting and take a seat and let the soup maker do the rest.
6, If you are using the pan simmer the mixture over a low/medium heat for 20-30mins.
7, Once the soup has bubbled away for the required length of time remove from the heat and either blend until smooth either in a blender or with a stick blender.
8, It is now ready to serve, I had this with a dash of left over coconut milk and sprinkling of mixed seeds for some crunch. Season with salt and pepper