A brilliant soup for a cold, wintery day (we’re not quite in Winter yet but it certainly feels like it!) This recipe was actually one I made before going GF/Paleo so please ignore the evil slice of wholegrain bread you see in the shot of the final product. I could crop it out but I can’t be bothered, just pretend it’s an almond flour cracker thing. By the way, if you don’t want this to be spicy, leave out the chillies.
- (Try to use organic veg where possible and support your local farmers by buying British!) 4 large Red Peppers
- 8 Tomatos (deseeded) or 2 tins of tomatoes
- 1 large red onion (or a white one will do but red is sweeter)
- 1 whole garlic bulb
- 1 litre of vegetable stock (Home made is best but when pushed for time try to pick Organic reduced salt stock cubes)
- Oregano or mixed herbs
- 1 small bunch of sweet Basil
- 1 large carrot (optional)
- 2 red chillies (optional)
- Cayenne Pepper (optional)
- Paprika (optional)
Cut the peppers and red chillies in half and deseed them (don’t deseed the chillies if you love the heat, I kept mine in) and place them on a roasting tray. Take the garlic bulb, chop off the top to expose the garlic cloves and place on the tray.
I don’t use oil on the peppers or chillies but you can if you want. Keep it healthy by spraying a little on.
Whack it all in the oven on Gas mark 6ish until the Red Pepper (and chillies’) skin is ‘blistered’ and slightly charred. You could do this under the grill or on a BBQ. The garlic should also be a golden brown by now. When the peppers and chillies are cool enough to handle, pop them in a zip lock bag so the steam releases the skin from the flesh. Throw out the skin and chop the flesh. Alternatively just peel the skins off by hand, it’s not difficult and I find it therapeutic lol.
Squeeze the garlic cloves out (this should happen easily now they’re cooked) into a cooking pot. (You could add oil to the pot but I never do). Chop the red onion and finely chop the carrot then add them to the pot. Add the dried oregano or mixed herbs if you don’t have an oregano and add a little bit of stock just to get the onions and garlic cooking nicely. Once the onions look a little soft, add the rest of the vegetable stock, tomatoes, chopped red peppers and chillies and some basil, boil for about 5 minutes then cover and lower the gas for a further 15-20 minutes so the liquid reduces and thickens a little.
Add a dash of cayenne pepper and paprika to taste and if you don’t like lumpy soup, grab the liquidiser and get blending. Dish it up and you’re good to go!
All the ingredients boiling away for 5 minutes before covering the pot and simmering for 15-20 minutes
The finished product – a lovely bowl of soup (serve without the bread!)