Maria emailed me the recipe of her favorite roasted vegetable soup. Was thinking of buying peppers a while ago when I was at Othaim. Maybe tomorrow... or I can call Macky now and ask him to buy me some red peppers...
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SOUP!!!!!
What you need
5 large carrots
2 Red peppers
1 large onions
1-2 Tbs Olive Oil
1-1.5 pints Vegetable stock
half teasp of cinnamon
1 Lime
fresh or dried coriander
pinch chilli /cayenne powder
What you do
Roughly chop the carrots and peppers into chunks, toss them in some
olive oil and roast in a hot oven (200-220 celcius) until the peppers
start to char, it takes about 15-20 mins, but you have to watch them
Finely chop the onions and sautee slowly in olive oil
When the veg are ready, remove from the oven add them to the pan with
the onions and mix all the ingredients together
Add the pinch of cinnamon here, coriander (if using fresh coriander,
only a sprig or two, as you dont want it to overpower the soup. If its
dried coriander, a sprinkle is enough), the chilli/cayene powder, salt
and pepper, and juice of half lime
Then add the stock and bring up to the boil
Reduce the heat and allow to simmer until the vegetables are softened
( i like them to still have a just a bit of bite, so again, the timing
on this depends on your taste, but be carefull not to over cook)
Then, blend/puree the soup in a blender or liquidizer
Serve with a squeeze of lime and a dollop of youghurt/creme fraiche
(or on its own!!)
The soup will freeze no problem, just omit the cream/yoghurt at the end
Enjoy!!!!
What you need
5 large carrots
2 Red peppers
1 large onions
1-2 Tbs Olive Oil
1-1.5 pints Vegetable stock
half teasp of cinnamon
1 Lime
fresh or dried coriander
pinch chilli /cayenne powder
What you do
Roughly chop the carrots and peppers into chunks, toss them in some
olive oil and roast in a hot oven (200-220 celcius) until the peppers
start to char, it takes about 15-20 mins, but you have to watch them
Finely chop the onions and sautee slowly in olive oil
When the veg are ready, remove from the oven add them to the pan with
the onions and mix all the ingredients together
Add the pinch of cinnamon here, coriander (if using fresh coriander,
only a sprig or two, as you dont want it to overpower the soup. If its
dried coriander, a sprinkle is enough), the chilli/cayene powder, salt
and pepper, and juice of half lime
Then add the stock and bring up to the boil
Reduce the heat and allow to simmer until the vegetables are softened
( i like them to still have a just a bit of bite, so again, the timing
on this depends on your taste, but be carefull not to over cook)
Then, blend/puree the soup in a blender or liquidizer
Serve with a squeeze of lime and a dollop of youghurt/creme fraiche
(or on its own!!)
The soup will freeze no problem, just omit the cream/yoghurt at the end
Enjoy!!!!
Maria :-)
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