Roasted Pepper & Onion soup – #dairyfree

Roasted Pepper & Onion Soup – #dairyfree

Hello all! 🙂 What do you think of the new theme? I’ve been having a play and decided (for now) that I prefer this one over the old! What do you think?

As I’ve actually had some time to spend on the blog, I haven’t spent too much time in the kitchen! 😛 It’s one or the other! This is a very quick but nonetheless delicious winter soup recipe.

Gather

  • 4-5 whole red peppers  (I used Romano)
  • 2 medium whole red onions (peeled)
  • 1 whole head of garlic peeled
  • 500ml boiling* water
  • Freshly ground black pepper
  • Fresh basil leaves to garnish

Prepare

  1. Wash the peppers and place on baking tray. Add the onions and garlic. Roast at Gas Mark 5 (375f / 190c) for 30-45 minutes (checking regularly so they don’t burn).
  2. Remove the pepper stalks then place the peppers, onion and garlic in a blender with the boiling water (check your blender can cope with boiling water – *use cold water if necessary or if eating later). Blend on high speed until completely smooth.
  3. Season with pepper and garnish with basil.
  4. Enjoy!

Serve & Store

  • Serve immediately or cool and refrigerate covered for up to 5 days.
  • Add hunks of your favourite bread or crispy croutons to make a more filling meal.
  • Top with your favourite nuts and seeds for added protein.
  • Can be frozen once cooled and used within 2 months.

Roasted Pepper & Onion Soup

  • Servings: 1-2
  • Time: 35-50 mins
  • Difficulty: easy
  • Print

Gather

  • 4-5 whole red peppers  (I used Romano)
  • 2 medium whole red onions (peeled)
  • 1 whole head of garlic peeled
  • 500ml boiling* water
  • Freshly ground black pepper
  • Fresh basil leaves to garnish

Prepare

  1. Wash the peppers and place on baking tray. Add the onions and garlic. Roast at Gas Mark 5 (375f / 190c) for 30-45 minutes (checking regularly so they don’t burn).
  2. Remove the pepper stalks then place the peppers, onion and garlic in a blender with the boiling water (check your blender can cope with boiling water – *use cold water if necessary or if eating later). Blend on high speed until completely smooth.
  3. Season with pepper and garnish with basil.
  4. Enjoy!

Serve & Store

  • Serve immediately or cool and refrigerate covered for up to 5 days.
  • Add hunks of your favourite bread or crispy croutons to make a more filling meal.
  • Top with your favourite nuts and seeds for added protein.
  • Can be frozen once cooled and used within 2 months.

 

 

 

4 thoughts on “Roasted Pepper & Onion soup – #dairyfree

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s