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Roasted red and green pepper soup recipe PDF Print E-mail

Roast red and green pepper soup

I never really cooked with peppers much in the UK because they are incredibly expensive and, more to the point, I am a cheapskate. Here in Bulgaria you can get a bag of about 30 peppers (I think they are Cubanelles, a long thin sweet variety) for about £1 sterling in the summertime. At the market you can’t buy any smaller quantity than this so it is essential to come up with different ways to cook them or you will just end up making tray after tray of stuffed peppers (yawn!). And because I’m a soup fan (I just love soup, I’m not ashamed), I figured that’s what I would make.

Apparently red and green should never be seen. I always lived strictly by this particular maxim (Christmas is tough), but I think that my stance may have changed tonight. I wanted to make a red soup, but there were only about 5 red peppers in the bag – not enough to make a big pot of soup unless there’s a lot of padding. So my hand was forced, and I had to add green peppers to the mix. However, not being a fan of brown food either, I decided to puree the red pepper and reserve the green as a sliced garnish. Add a bit of soured cream or joghurt to the mix and you have a bona fide Bulgarian flag!


5 red peppers and 5 green peppers

2 very large potatoes

4 carrots

2 medium onions

2 large tomatoes

chicken stock

sunflower oil

Chop the onions, potatoes and carrots and put them in a saucepan with a little oil. Leave them to simmer.

Put the peppers on a baking tray and roast them under the grill for 10 minutes, then flip them over and do the other side for 10 minutes. The peppers should be quite soft and the skins should have blackened patches when they are done. Peel the skins off and remove the seeds. Blend the red peppers and cut the green peppers into strips.

Chop the tomatoes, remove the seeds and add them with the red pepper pulp to the saucepan. Add chicken stock until the potatoes are well covered and simmer for a few minutes. Remove a few spoonfuls from the saucepan and blend the rest. Put the spoonfuls of potato/carrot/tomato back into the pan with the green peppers. Salt and pepper to taste and drizzle with olive oil to serve.

Last Updated on Saturday, 24 October 2009 00:20