Roasted Red Pepper Soup. Dairy. Egg. Gluten. Free.
Roasted red peppers are one of those delightful foods which taste so indulgent but are so healthy for you being low in fat, packed with vitamins such as C, A, and E and also containing folate and magnesium. 🙂 This recipe (if you can resist eating the peppers straight from the pan) is quick and straightforward to prepare once the peppers are ready. This is a great recipe if you overindulged this weekend! If you were celebrating, I hope you had a fantastic Valentines Day and or weekend! Just so you know, this week is half term in the UK so children are off school… therefore my posts might not be as frequent as usual (although I will try my best).
- 300g whole red peppers (I used 6 Romano peppers)
- 25g (5 large cloves) fresh garlic
- coconut oil
- 250ml unsweetened carton coconut milk
- 1/8 teaspoon freshly ground black pepper plus extra for roasting
- 1/4 teaspoon salt plus extra coarse salt for roasting
- Wash the peppers and place whole on a baking sheet. Add the garlic to the peppers.
- Dot with coconut oil. Grind the peppers with enough salt and pepper to be visible.
- Roast on Gas Mark 4 (350f / 180 c) for an hour until the skins are starting to blacken.
- Allow the peppers to cool slightly then remove the skins and stalks. Keep the juice and the seeds as these add flavour to the soup.
- Place the de-skinned peppers, milk, salt and pepper to a blender and blitz until smooth.
- Heat through (when ready to eat it) for five minutes but do not boil.
Serve & Store
- Serve with your favourite bread, try my five minute flatbread
- Add a leafy salad such as rocket.
- Top with your favourite toppings such as pumpkin seeds, chopped tomato or diced cucumber – I used cashew paste (one of my latest favourite foods)!
- This will keep covered in the fridge for up to five days.