Thursday, November 20, 2014

Red Bell Pepper Soup

This is a flavorful soup that incorporates all the elements of the idea behind this blog: Healthy, easy, beautiful and super tasty. And during fall harvest it is a very affordable dish too...


What you need is:

4 Red bell peppers
1 Parsnip
1 Celery root
1 Yellow onion
1-2 garlic cloves
2 tbsp olive oil
1/2 teaspoon fresh chopped or dried crushed chili flakes
1/2 tsp paprika
48 fl oz low sodium chicken stock
1/2 cup heavy whipping cream
Salt and pepper to taste


All the good stuff





-Wash, de-seed, and coarsely chop the bell peppers. Peel the parsnip and celery root and chop into 1/2 inch size pieces. Peel the onion and cut into eight wedges. Peel garlic and cut into fours.
-Heat the oil in a heavy-based pot and heat chili and paprika while stirring, app 30 seconds.
-Add the vegetables, lower the heat to medium and cook while stirring for about 5 minutes.
-Add the stock. If it doesn't cover the vegetables, add water until they are just below the surface. Bring to a boil and leave it to simmer under lid about 40 min. Remove from heat and leave to cool with lid removed until you can scoop an equal mix of liquid and vegetables into a blender. Fill the blender half way and liquify.
-Pour the soup back into the pot and reheat, adding salt and pepper to taste.
-Stir in the cream and serve immediately...



A bowl of comfort


A decadent touch: Serve with a teaspoon of small garlic marinated shrimp on top...