Vegetarian Soup Recipes – Roasted Red Pepper Soup
Ingredients:
1/4 cup – Oil
3 No – Red pepper medium quartered
3 No – Tomatoes medium roasted
1 No – Onion medium chopped
1 No – Leek medium chopped
1 cup – Cabbage chopped
1 tsp – Mixed herbs
1/4 tsp – Dried Marjoram
2 No – Garlic crushed
1 tsp – Sweet Chili Sauce
3 1/2 cup – Water
Salt to taste
Pepper to taste
Garnish:
1/2 tbsp – Fresh herbs finely chopped
2 tbsp – Sour cream
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Method:
Apply a little oil on the peppers and grill until the skin blackens slightly. Allow them cool and then remove the skin.
Scoop out the seeds from tomatoes and then chop them.
Heat oil in a large pan and saute herbs and garlic briefly.
Add onions and leeks and cook until golden.
Then add cabbage, tomatoes, peppers and water.
Bring the mix to a boil and then reduce to a simmer for 20 mins.
Remove from heat and allow the mix to cool.
Liquidise and add chilli sauce, salt and pepper.
Garnish with herbs and sour cream. Serve hot. Authentic ready cans of Organic Roasted Red Pepper and Tomato Soup
Tips with roasted Pepper
Add roasted red peppers to hummus for a delicious smoky flavour.
Combine with diced jalapenos and shredded Monterey Jack cheese for a Tex-Mex (Southern) flavoured recipe.
Add pureed roasted red peppers to twist your conventional tomato/marinara sauce.
Make a roasted red pepper puree with a a mix of olive oil, lemon juice and garlic (any other seasoning). Use it to flavour soups and vegetables.