Roasted Red Pepper Soup

By Alex Poole | 05/11/2018 | Posted in Recipes

Roasted Red pepper soup

Ingredients:

  • 2 Tbsp Olive Oil
  • 160g Onion, quartered
  • 1 clove Garlic, crushed
  • 200g Carrot, peeled, roughly chopped
  • 400g Red pepper, halved, de seeded, roasted
  • 300g Tomato
  • 1 Vegetable Stock
  • 900ml/31.6floz Water
  • Pinch Salt
  • Pinch Pepper

Total recipe time: 73 minutes

Preparation time: 45 minutes

Cooking time: 28 Minutes

Serves: 4

Utensils list:

  • Chopping board
  • Peeler
  • Sharp knife
  • Roasting tray
  • Spoon Wooden or plastic
Preparation
  1. Peel and quarter the onion
  2. Peel the garlic
  3. Peel and quarter the carrot
  4. Halve and de seed the red pepper
  5. Halve the tomato
  6. Pre heat the oven to 200oc / Gas Mark 6

Cooking steps
  1. In a roasting tin as the onion wedges, carrot and red pepper skin side up, garlic and tomato
  2. Drizzle the olive oil and season with salt and ground black pepper
  3. Roast for 20 – 30 minutes in a preheated oven
  4. Carefully spoon the roasted vegetables into the jug along with the garlic and vegetable stock cube
  5. Fill with water up to the ‘MAX’ mark TIP: As an alternative to vegetable stock you can use chicken
  6. Attach the lid to the jug TIP: A beep will be heard and the icons will flash in sequence when the lid is on securely.
  7. Using the ‘Mode’ button, select the “Smooth” setting TIP: The numbers shown on screen indicate how long it will take before the soup is ready
  8. The Soup Maker will beep to indicate when the soup is ready, Turn off at the power socket, carefully remove the Lid, season to taste with salt and pepper and serve

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