Firstly, just so everyone is aware there is absolutely no use of CREAM in this dish! However, it tastes creamy and you will be asked whether there is actually cream been placed in the soup – I certainly did.
This delightful soup has all the makings of a indulgent meal without the calories! The peppers are roasted with some garlic in the oven and then blitzed down making a very thick and creamy vegan soup.
Try this with a little toasted buttered garlic bread and you have one mean meal that will be loved by all!
6 – 8 serves
2 red capsicums
2 red bell horn peppers
1 bulb of garlic
2 tbs dried basil (fresh can be used)
1 tsp chilli paste (to taste)
water 2 cups (at least)
Preheat oven to 210 degrees celsius or 410 fahrenheit
Cut the peppers and onion and place in a tray.
Split the bulbs and also place in the tray.
Drizzle with olive oil, basil and season well.
Cook until all ingredients are soft.
Remove the skin from the pepper and garlic.
Place in a big pot and add the water.
Place the chilli in the pot and mix.
Allow to boil and cook for 20 minutes.
Grab a blender and blitz the ingredients together.
Add more water if you’d like the soup a bit thinner (I like mine very thick!).
Heat for another ten minutes on a low heat before serving.