Soup

Roasted Red Pepper Soup – Soppa tal-Bzar Ahmar

A rich and intensely flavoured Roasted Red Pepper Soup made with sweet, charred red peppers topped with walnuts and herbs and drizzled with oil.

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Roasted Red Pepper Soup - Soppa tal-Bżar Aħmar

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soup, dinner, lunch

By MC – Serves: 2

Prep Time: 20 minutes – Cooking Time: 50 minutes – Total Time: 1 hour 10 minutes

A rich and intensely flavoured Roasted Red Pepper Soup made with sweet, charred red peppers topped with walnuts and herbs and drizzled with oil.

Ingredients

For the soup

3 red peppers, deseeded and roughly chopped

1 red onions, roughly chopped

125g tomatoes, quartered

2 cloves garlic, skin on

1/2 tsp chilli flakes

1.5 tbsp olive oil

300ml vegetable stock

20g walnuts

1 tbsp pomegranate molasses

1 tsp ground cumin

300ml vegetable stock

2 tbsp Cucina d'Oro Cooking Sauce

Kuhne Balsamissimo Balsamic Sauce

Salt

For the topping

20g walnuts, finely chopped

1 handfuls of finely chopped parsley leaves

1 tbsp carrob syrup

1 tbsp olive oil

Juice of 1/4 of a lemon

Instructions

1

To make the soup, preheat the oven to 200 C.

2

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.

3

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.

4

Pour into a saucepan and add the stock. Mix well and bring to a boil. Check the seasoning and add more salt to taste.

5

Meanwhile, make the topping by mixing everything together in a little serving bowl with a pinch of salt.

6

Divide the soup between two bowls and top each with the walnut topping. Drizzle over a little balsamic sauce and olive oil.

7

Enjoy