Health & Wellbeing

Saturday Recipe: Spicy Red Pepper Soup

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


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.


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


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