Roasted Pepper Soup with Smoky Finish recipe

Name: Roasted Pepper Soup with Smoky Finish
Total time: 45 min
Yield: 4 servings
Cuisine: British
Ingredients: 1 large Red Pepper; 1 large Yellow Pepper; 1 large Orange Pepper; 1 medium Onion; 2 cloves Garlic; 800 ml Vegetable Stock; 2 tbsp Olive Oil; to taste Black Pepper; to taste Salt

A silky, sweet roasted pepper soup that lets the natural flavour of red, yellow and orange peppers shine. Finished with a touch of smoke for a comforting, vibrant bowl.

45 min · Easy · British Jump to method

Ingredients

4 servings

1 large Red Pepper
1 large Yellow Pepper
1 large Orange Pepper
1 medium Onion
2 cloves Garlic
800 ml Vegetable Stock
2 tbsp Olive Oil
to taste Black Pepper
to taste Salt

Nutrition	Per serving
Calories	117 kcal
Protein	2.6 g
Carbohydrates	11.8 g
Fat	7.5 g
Saturated fat	1.1 g
Fibre	3.4 g
Sugar	7.1 g
Sodium	520 mg

Why this works

Light, vegetable-based soup that is relatively low in calories and saturated fat, with modest fibre and a notable sodium contribution from stock and added salt.

Rich in vitamin C. Red, yellow and orange peppers provide a good amount of vitamin C, which supports immune function and iron absorption.

Source of carotenoids. The peppers also supply carotenoids such as beta-carotene, which contribute to eye and skin health.

Watch the salt content. Vegetable stock plus added salt can push sodium up, so this may be less suitable if you are limiting salt.

Method

Heat the oven to 220°C (Fan 200°C, 428°F, Gas Mark 7).
Halve, deseed and roughly chop the peppers, then place them on a roasting tray with the onion and garlic. Drizzle with olive oil and season lightly.
Roast for 25 minutes until softened and lightly charred.
Tip the roasted vegetables into a saucepan with the vegetable stock and bring to a simmer for 5 minutes.
Blend until smooth, then season with salt and black pepper. Serve hot.

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