19May
Red & Yellow Pepper Soup
Red & Yellow Pepper Soup
Servings
12
servingsTotal time
1
hourOur red and yellow pepper soup is pretty, light, delicious and nutritious. The whole serving idea in this pepper soup is to end up with a yellow mixture and a red mixture, and pour them simultaneously and steadily from 2 jugs to get this gorgeous red-and-yellow palette.
Ingredients
4 large red bell peppers, cores and seeds taken out
4 large yellow bell peppers, cores and seeds taken out
Vegetable oil spray
1/3 cups olive oil
6 large garlic cloves, minced (use the food processor)
4 leeks, dark leaves discarded, sliced
2 large potatoes, diced
2 litres water
1 cup dry white wine
Salt to taste
A little ground pepper
1 tablespoon paprika
1 tablespoon tomato paste
1 tablespoon basil leaves
Directions
- Preheat the oven to 220°C..
- Spray the peppers with the vegetable oil spray and place cut-side down on a cookie sheet lined with foil or parchment.
- Roast about 45 minutes until the skins look blistered. The peels will be very soft – peel off only the darkest ones.
- Meanwhile, make the soup.
- Heat the oil in a wide heavy pot.
- Add the garlic and leeks and sauté until wilted.
- Add the remaining ingredients and bring to a boil.
- Reduce the heat to medium and cook covered for 30 minutes.
- Divide the mixture in two. In one pot, add the yellow peppers. In the second pot, add the red peppers, paprika, tomato paste, and basil.
- Cook each mixture 10 more minutes.
- Process each mixture separately with an immersion blender until smooth (start with the yellow mixture so you won’t have to rinse the immersion blender when you switch to red).
- Adjust the texture and seasonings in each pot.
- TO SERVE
- Pour simultaneously, slowly and steadily from 2 containers equipped with a spout.
- Delicious hot or cold
Notes
- Variation:
Minted Avocado Cucumber Soup
Substitute 1 cup packed mint leaves for the dill.
Proceed just as above.
