Chargrilled Red Pepper and Chilli Soup

With the cold winter weather making a resurgence I have been making quite a lot of soups for lunch. This has been one of my favourite, smokey, sweet and spicy, just brilliant. It is very easy to chargrill red peppers if you have a gas hob, just hold them over the gas flame until they blister and char! If you don’t have a gas hob, cut the peppers in half, place them on a baking tray under the grill until skin goes black. If you try this method keep a close eye on them!!

Chargrilled Red Pepper and Chilli Soup

Ingredients

  • 2 red peppers
  • 1 leek
  • 1/2 onion
  • 1 stick celery
  • 3 cloves garlic
  • 1 red chilli
  • 1/2 tsp smoked paprika
  • 1 tin tomatoes
  • 400ml stock
  • pepper
  • 1 tbsp fresh mint
  • zest 1/2 lemon
  • 1 tsbp oregano

Method

  1. Chargrill the peppers over a gas hob until the skins blacken, then leave to cool.
  2. Finely chop the leek, onion and celery. Place in a large pan with a tbsp olive oil and cook on a low heat until softened. Add the garlic and chilli and continue to cook for a couple of minutes.
  3. Add the tinned tomatoes, stock and smoked paprika. Chop the chargrilled red peppers into 2 cm pieces then add to the pan. Leave to simmer for 15 minutes.
  4. Blitz the soup in a food processor or hand mixer. Season with salt and pepper.
  5. To serve ladle into a bowl then top with fresh mint, lemon zest and oregano.

Enjoy! H x

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2 thoughts on “Chargrilled Red Pepper and Chilli Soup

  1. This looks great. I make a slightly similar roast red pepper and tomato soup but I like the addition of the mint and the lemon in your recipe. If this weather persists I’ll be trying this at the weekend to warm us up πŸ™‚

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