Red Pepper Soup

A heart-warming winter treat that is comforting and easy to make.

Red Pepper Soup

YIELD: 2 servings

PREP TIME: 10 minutes

COOKING TIME: 35 minutes

  • 2 Tbsp olive oil
  • 1/2 spring onion stalk – chopped
  • 30 gms leek – chopped
  • 2 celery stalks – chopped
  • 1 tbsp onions - chopped
  • 1 tbsp ginger – sliced
  • 2 Red bell peppers – diced
  • 1 Tomato – diced
  • 1 tsp paprika
  • 60 ml tomato juice
  • 1 litre vegetable stock
  • 1 Bay leaf
  • 3-4 Basil leaves
  • 1/2 orange (juice and zest)
  • Few sprigs of fresh oregano & parsley – finely chopped

In a heavy bottomed pan, add olive oil and sweat the spring onions, onions, leeks and celery on a medium heat. Add the red bell peppers, ginger and tomatoes.

Cook for about 5-6 minutes.

Add the paprika powder and tomato juice to the pan and cook for another 6 minutes. Add the vegetable stock and bay leaf. Cook for about 20 minutes till all the vegetables have softened.

Blend the soup with a mixer or a blender till very smooth. Add orange zest, chopped parsley and oregano. Mix until well combined and the orange zest has had time to impart flavour to the soup.

Strain into a bowl and garnish with basil leaves.
Serve hot or cold.