A rich and intensely flavoured Roasted Red Pepper Soup made with sweet, charred red peppers topped with walnuts and herbs and drizzled with oil.
A rich and intensely flavoured Roasted Red Pepper Soup made with sweet, charred red peppers topped with walnuts and herbs and drizzled with oil. To make the soup, preheat the oven to 200 C. Chuck the peppers, onion, tomatoes, garlic and chilli into a roasting tin and drizzle over the olive oil. season with salt and toss together. Roast for 35-40 minutes until a little charred and tender. Transfer the peppers, onion, tomatoes and chilli to a blender. Pop the garlic out of the skin and chuck in as well. Add the walnuts, carrob syrup, cumin and a pinch of salt. Blitz until smooth. Pour into a saucepan and add the stock. Mix well and bring to a boil. Check the seasoning and add more salt to taste. Meanwhile, make the topping by mixing everything together in a little serving bowl with a pinch of salt. Divide the soup between two bowls and top each with the walnut topping. Drizzle over a little balsamic sauce and olive oil. EnjoyRoasted Red Pepper Soup - Soppa tal-Bżar Aħmar
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