It’s already been a long week and it’s getting worse still. I’m booked up all day today; work, helping a friend with his move to a new flat and then home to eat something and sleep. Tomorrow’s all work and no play. Not to mention how I feel mentally. One of my work colleagues (and an incredible friend) had surgery yesterday. She had a gastric bypass and I spent all of the day thinking ‘what if she dies what if she dies what if she dies’ and then decided to cry and cry. Hopefully it’ll all turn out well and hopefully I’ll hear from her within a few days.
Anyway, in her honour I’m posting this super delicious soup recipe. She’s not going to be able to eat anything for a while, but when she can it’ll have to be puréed food and soup. I swear Gabbi, I’ll make this for you as soon as you get well again!
This soup is über delicious. Just don’t eat all the lovely roasted bell peppers before putting them in the soup! When I made this soup I started thinking about making a roasted bell pepper dip/spread. Let me get back to you with that.
Roasted Yellow Bellpepper Soup: Serves 6
8 yellow bell peppers
1 yellow onion, BIG
2 cloves garlic
1 tablespoon olive oil
1 litre (4½ cups) vegetable broth
1/2 chilli pepper
salt and pepper, to taste
1. Turn the oven on for 250º C (480º F) 2. Cut the bell peppers in half and de seed them. Put with the peel upwards on a baking tray with baking paper. 3. Grill in the oven until they turn a blackish brown, about 20 mins. 4. Put them in a bowl and cover with plastic foil for 20 mins, until they cool off. Peel the paprika. 5. Blanch the tomatoes in boiling water, peel them and de seed them. 6. Chop onion, garlic and chilli. Sauté in oil for a few minutes in a large pot. Add the paprika, tomatoes and stock. Boil for ten minutes. 7. Mix the soup in a blender or with a hand held blender/mixer. 8. Reheat and add salt and pepper to taste.