Almost the end of these, as a seasonal vegetable,
I thought I would attempt a soup with them.
Added a Potato to thicken and Onion for flavour and it was successful.
So I have made it again, made a couple of changes and I’m delighted with it
Garnished with Chopped Tomato, added some extra flavours of Chili Paste and Basil Paste from a tube.
Very handy to have in the fridge, they keep well and of you haven’t any fresh herbs on hand, next best thing
Red Peppers halved seeds out
1 Yellow Pepper halved, seeds out
2 large Courgettes halved
2 medium Onions halved skin on
Sea salt and freshly ground black pepper
Olive oil
1 large Potato peeled and chopped into large chunks
1 Litre Chicken stock
Water if necessary
2 teaspoons Chili Paste
1 tablespoon Basil Paste
1 tablespoon red vinegar
6 small tomatoes chopped
2 tablespoons Olive oil
Sea salt and freshly ground black pepper
Pinch of sugar
Pre Heat oven 190C
Season Peppers, Courgette and Onions
And toss in Olive Oil
Roast for about an hour
Remove Peppers and place them in a bowl and cover with glad wrap
This will make it easier to skin them when cool
Meanwhile add peeled and chopped Potato to chicken stock
Add roasted Onions and Courgettes to pot and any oil from the roasting pan
Add water to make sure everything is well covered
Bring to boil and simmer till Potatoes are tender
Add Chili and Basil
Pour into blender and whiz
Back into pot
Add Red Wine Vinegar and adjust seasoning to your taste
Meanwhile skin Peppers. And chop
Keep some aside for garnish
Reheat
Just before serving
In a pan
Gently heat Olive Oil
Add Chopped Tomatoes season with Salt, Pepper and Sugar
Saute for about 2 minutes, just to soften
Dish up into soup bowls
Garnish with reserved Peppers and Tomatoes
Drizzle with the oil from the cooked Tomato
A master piece I reckon, some hot buttered toast, or a little dinner roll would go well with it
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