A warming bowl of soup, perfect for those wet, and distinctly unspring-like, April days. Try this delicious and flavoursome bowl of soup, served here with Peter’s Yard crackers, topped with shavings of cheddar cheese & chilli jam. Continue reading “Roasted Red Pepper, Tomato & Carrot Soup”
In my excitement of hosting dinner on Hogmanay, I got a little over enthusiastic when shopping for supplies ended up with lots of leftover salad leaves – two huge bags of rocket & spinach salad to be precise. I just hate the idea of people not having enough food, but then I also hate waste… a vicious circle! Until now, I had never used salad leaves in soup before, so was a little apprehensive. However, after consulting some friends and of course with twitter, the consensus was that it would work out ok.
And it did, quickly and easily I should mention too…
Add some peeled new potatoes and vegetable stock (ideally I would use some of Mr F&P’s homemade stock, but in the absence of that I use Knorr stock pots) to a large pot with the salad leaves and cook until the potatoes are soft. Throw in some frozen peas, a good three handfuls or so and cook for another five minutes, season with salt and pepper to taste. Leave to cool, then liquidise.
If you like the look of the side dish, that’s super easy too, and is lovely and light for lunch. Just smash up half an avocado in a bowl, add some chopped cherry tomatoes, a dash of lime and some chilli flakes and serve on a couple slices of fresh, lightly toasted brown baguette bread. Drizzle with a tiny bit of olive oil and enjoy.
This super easy soup recipe can be whipped up in about 25 minutes and you can really add whichever vegetables take your fancy. The recipe was given to me by Ruth, who has featured before on the blog – check out her amazing salads here.
Ingredients (this makes four small bowls/mugs)
1 large sweet potato, peeled and chopped
1 large sweet red pepper
2 garlic cloves
Chilli flakes or one chilli, chopped and deseeded
1 cube of ginger
Fresh coriander leaves
Salt & pepper to season
Fry up your onion for a couple of minutes in some good quality olive oil, once soft add garlic, chilli, ginger and coriander, along with any other vegetable like the red pepper, and fry for another minute or two. Add the chopped sweet potato to the pan and pour in enough vegetable stock to cover the ingredients in the pan. Pop the lid on and simmer for 20mins or so, until the sweet potato is soft. Take your pot off the heat and blend, I used a kendwood soup liquidiser. Taste, add in some salt and pepper as required and splash of coconut milk, or however much you like really! If your soup is really think you can loose with a dash of water or add more coconut milk.
To finish I garnished with some roughly chopped spring onions, but you could also add some freshly chopped coriander or chilli. But really all you need is your favourite winter soup bowl or mug and a some fresh out the oven crusty bread! Enjoy!