Saturday Recipe: Spicy Red Pepper Soup

Amber Sewell-Green teaches you how to make the perfect rainy day soup.

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As trees begin to lose their leaves and the number of rainy Beatrix Potter days ever increases, now is the perfect time to cosy up with a bowl of homemade soup. But this ritual need not be complicated with hours of stock-making and prep. Here’s a bright and simple recipe that will warm you from the inside out. Packed full of flavour and nourishment!

Ingredients (serves 2)

1 Red capsicum, roughly chopped

2 cloves garlic

¼ cup sundried tomatoes

1 cup low sodium vegetable stock

¼ cup dry white wine, or ½ Tbs apple cider vinegar and ½ Tbs mirin

1/3 cup parsley, roughly chopped

2 tsp spice mix (or else a pinch of each): chilli flakes, nutmeg, cinnamon, paprika, cumin, pepper, cardamon, ground cloves, raw sugar, and sea salt.

Note: Mirin is a sweet Asian sauce, if you don’t have it, substitute with 1 tsp honey or raw maple syrup and a dash of water.

Method

Place all the ingredients in a food processor, blender or blend using a bar mix for 30-40 seconds, or until smooth.

Put the soup in a saucepan and heat for 10 minutes.

Drizzle with olive oil

Serve with crusty bread, toasted ricecakes or wholegrain crispbread.

 

 

 

Image: Jules, Flickr, no changes made