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5 from 1 vote
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Roasted Pepper Soup
A simple light but flavour packed soup perfect for fast days or as a starter before a more substantial meal.
Servings: 3
: 54 kcal
Author: Just Jo
Ingredients
  • 6 peppers not green!
  • 1 large clove of garlic
  • 300 ml vegetable stock
  • 1-2 tsp red wine vinegar
  • Salt pepper and chilli flakes to season
Instructions
  1. Half and deseed your peppers, spraying on both surfaces lightly with cooking oil. Place on a baking sheet.
  2. Spray the garlic still in it's skin with oil and place next to the peppers.
  3. Roast at 200˚C until blistered and charring around the edges, about 15-20 minutes per side.
  4. Place in a large jug or bowl and squeeze the roasted garlic out of it's skin in the jug with the peppers.
  5. Blitz with a stick blender then pour over the hot stock (I unashamedly use a stock cube, although a good organic, low salt one!) and blend again until smooth.
  6. If you don't have a super powerful stick blender then you may want to pass the soup through a fine meshed sieve to ensure you get rid of any resistant bits of pepper skin before you serve the soup.
  7. Add the vinegar to taste and season as liked. I love chilli flakes on pretty much every soup and loads of black pepper - the amount of salt needed will depend on the stock you use.
Recipe Notes

My favourite stock cubes are by Kallo - their low salt ones are very flavourful without being a health hazard!
Please don't even think about using a green pepper. Their sourness is never right as far as I am concerned and it would be all wrong for this recipe in particular!