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Fragrant and Spicy Bell Pepper Soup
Irene Muller
Whip up this warming and vibrant soup in half an hour for a nutritious and healthy veggie-styled supper, rich in vitamin C.
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Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
Course
Main Course
Cuisine
Global
Servings
4
Ingredients
virgin olive oil
6
large tomatoes - Cut in quarters
1
red onion, sliced in quarters
1
red pepper, de-seeded and sliced
4
Seedles pepperito peppers, sliced
1
yellow pepper, de-seeded and sliced
1
red chilli, chopped and deseeded
1
tsp
coriander seeds
1
cup
good quality vegetable stock
1
handful basil leaves
3
cloves garlic - kept whole
1
tsp
peppercorns
1
tin
coconut milk
½
cup
red peppers, cut into cubes
Salt and pepper
Instructions
Preheat the oven to 170°C / 338°F for a fan oven and 180°C / 325
°
F for a conventional oven.
Place the vegetables in an oven dish; sprinkle with oil, mix well and place in the preheated oven until cooked through and charred.
In a large pot or saucepan, saute the coriander seeds and black peppercorns in two tablespoons of olive oil.
Add the roasted vegetables to the pot and mix through.
Add the veggie stock and coconut milk. Adjust seasoning and bring to a boil.
Remove from heat and let the soup cool slightly. Place a towel over the top of a blender.
Blend the soup and then pour the pureed mixture into bowl.
Garnish with fresh basil, chopped red peppers and coconut milk (optional).
Keyword
Green Pepper, Red Pepper