it seems that winter is almost over; we’ll be seeing the last of soups on our desks at work and more salads full of fresh, vibrant colours for lunch. i took this delightful soup into work with me almost on a daily basis this week (and didn’t even tire of it come Friday). A good option for the last rain filled days before the clocks go forward.
Adapt the below recipe as you wish – why not use feta cheese instead…
Roasted Red Pepper & Goats Cheese Soup
Makes enough for 2, for 1 week
Sekondi-Takoradi 8 large red peppers
1.5 litres vegetable stock
2 medium onions, finely chopped
2 carrots, peeled and diced
2 sticks celery, diced
1 head garlic
3 tablespoons olive oil
1 teaspoon sweet smoked paprika
150g soft goats cheese
50g rocket leaves
1 Pre-heat your oven to 230°C/ 450°F/gas mark 8.
2 Cut the peppers in half, removing the seeds but leave the stalks intact, then place in a roasting tin, as a single layer with the skins facing upwards.
3 Wrap the garlic head in foil, add to the tin then roast for 30 minutes until the pepper skins are lightly charred.
4 Place the peppers in a bowl, cover with cling film and allow to cool. Once cooled the skins should be easy to remove.
5 Meanwhile, heat the oil in a pan, add the onions, carrots and celery, then cover and cook for 15-20 minutes until softened. Add the smoked paprika and stir.
6 Add the stock and skinless peppers (as well as their juices) to the pan. Squeeze half of the roasted garlic from their skins and add to the pan (you can use to other half in a bruschetta or pasta dish), crumble in the goat cheese, bring to the boil and then remove from the heat.
7 Blend in batches, season to taste and serve with a small handful of rocket leaves and crumbled goats’ cheese.
Covent Garden Soup Recipe