So another day, another soup ! I am currently working my way through my Covent Garden soup cookery book and so far they have all been delicious, the detox is working well and I am starting to feel really good and really healthy. I am not drinking alcohol and not eating cake, its hard, but it is worth it. This roasted red pepper soup is one of those you could serve at a dinner party without feeling like you had taken the easy option, served with goats cheese and rocket, drizzled with a good quality balsamic it really is a stunning dish.
In the last few days I have taken delivery of two new stunning cookery books, The Primrose Bakery Celebrations and Wholefood Baking, both so full of temptation and I can not wait to start baking from them, it will be my little treat for being so good !
I think what is helping is all the exercise I am getting, Hubby is still unable to put any weight onto his foot and I am still doing all the dog walking. Each day we set off across the countryside for an hour, we are doing the same route each day and I have noticed that it has now become really easy, so I think as from tomorrow I will have to start making it longer. I love walking, I love being outside, I will just have to keep it up when Hubby is better.
So I hope you are enjoying all these lovely bread and soup recipes, but I promise, lots of new exciting cake ones will be back soon.
Buon appetito
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
Pre-heat your oven to 230°C/ 450°F/gas mark 8.
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.
Wrap the garlic head in foil, add to the tin then roast for 30 minutes until the pepper skins are lightly charred.
Place the peppers in a bowl, cover with cling film and allow to cool. Once cooled the skins should be easy to remove.
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.
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.
Blend in batches, season to taste and serve with a small handful of rocket leaves and crumbled goats’ cheese.
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