Red Pepper Soup

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    45mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    142

This red pepper soup is rich, sweet and comforting. Serve hot in the winter and cold in the summer.

recipe updated Mar 29, 2019

Ingredients

  • Onion icon
    Onion
    280g
  • Olive oil icon
    Olive oil
    30ml
  • Garlic clove icon
    Garlic clove
    6g
  • Red bell pepper icon
    Red bell pepper
    450g
  • Zucchini icon
    Zucchini
    390g
  • Vegetable stock icon
    Vegetable stock
    900ml
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Double cream icon
    Double cream
    as needed
  • Fresh chives icon
    Fresh chives
    as needed

Tools

  • kCook icon Stick blender
  • kCook icon Large saucepan

Step preview

  1. Prep and set aside onion: finely chopped
  2. Prep and set aside garlic clove: crushed
  3. Prep and set aside red bell pepper: deseeded & coarsely chopped
  4. Prep and set aside zucchini: finely chopped
  5. Prep and set aside zucchini: finely chopped
  6. Prep and set aside fresh chives: finely chopped
  7. Get a clean large saucepan
  8. Add prepared onion
  9. Add olive oil
  10. Fry gently for 5min until softened
  11. Add prepared garlic clove
  12. Cook gently for approx 1min
  13. Add prepared red bell pepper
  14. Add prepared zucchini
  15. Fry for 8min until softened
  16. Add vegetable stock
  17. Add salt & pepper
  18. Boil
  19. Reduce heat and cover
  20. Simmer gently for 20min until tender
  21. Blend with stick blender until smooth
  22. Season to taste
  23. Serve
  24. Top with prepared zucchini
  25. Drizzle with double cream
  26. Garnish with prepared fresh chives
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