Spicy Roasted Pepper, Tomato & Chickpea Soup |
|
 |
Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
|
This is a wholesome soup with a nice kick to it. Great served with crusty bread or croutons. Ingredients:
1 red pepper |
1 yellow pepper |
1 onion |
2 garlic cloves |
1/4 red chili pepper |
4 large tomatoes (on the vine) |
1 (14 ounce) can chopped tomatoes |
1 (8 ounce) can chickpeas |
1 pint vegetable stock |
1 teaspoon salt |
1/2 teaspoon pepper |
1/2 teaspoon paprika |
1 teaspoon oregano |
olive oil |
Directions:
1. Place the peppers, vine tomatoes & one of the garlic cloves in an oven dish & generously drizzle with olive oil. Season with salt and pepper and bake in the oven at 180 degrees for approx 40 minutes.
2. Chop the onion, remaining garlic & chilli and fry in olive oil until soft. Add the roasted vegetables from the oven.
3. Add the tinned tomotoes & chickpeas along with the stock, paprika and oregano. Simmer for approx 30 minutes.
4. Let the soup mixture cool and then place in a blender, blend until smooth.
5. Return to the pot and simmer for another 5-10 minutes. Season as desired.
6. Delicious on it's own or served with a spoonful of pesto & creme fraiche! To make the soup milder or creamier, just add some cream or creme fraiche and mix through.
|
|