Nothing warms the cockles more than saving money and not wasting food. Save squidgy peppers and bring some Mediterranean sun to a cold winter’s day with this delicious recipe.
- 4 large red peppers
- olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery sticks, trimmed and sliced
- 1 tblsp ground cumin
- 1 tsp chilli flakes
- 3 cup chicken or vegetable stock
- salt and pepper to taste
- 1/4 cup double cream
- slices of stale bread
- fresh thyme
- olive oil
- Place rack in the upper third of the oven and preheat oven to 200c/180c fan/Gas Mark 6.
- Place whole red bell peppers in a roasting dish. Drizzle with 2 tablespoons olive oil and rotate to lightly coat each pepper in oil.
- Roast in the oven for 25 - 30 minutes until blackened on the top, carefully turning them halfway through to roast evenly. Remove from the oven and set aside to cool.
- When cool enough to handle, peel the charred skin and discard. Discard the stem and the seeds and slice the red pepper flesh into large chunks.
- To make the soup, place a large pot over medium heat and warm two tablespoons of olive oil.
- Add the onions and garlic and cook gently until the onions are softened and translucent, about 5 minutes. Add the carrots, celery, and parsley. Cook for 3 minutes more. Add the cumin and chilli flakes. Stir to combine before adding the roasted peppers.
- Add the stock, turn the heat to low, place a lid on the pot and simmer for 20 minutes or until the carrots and celery are softened through.
- Remove the pan from the heat and use a handheld blender to blend the soup mixture smooth. Season with salt and pepper.
- Make the croutons by slicing bread into chunks. Fry the bread in a drizzle of olive oil and picked thyme leaves.
- Ladle soup in bowls. Drizzle the soup with cream and top with crispy croutons.