Both of these soups are delicious. Bradley’s soup is wonderfully peanutty with the addition of peanut butter, and the other is pure red pepper. Stunning.
Bradley made this as one of his first experiments with cooking alone! It was an instant success and did the rounds of many friends. Note that it is vegetarian (which was the original intent).
|3 medium red capsicums, cored, deribbed and quartered (approx. 400 g after trimming)||2 Tblspn olive oil||0.5 tspn asafoetida powder|
|2 dry chipotte chillies, cut into small pieces, or 1 fresh jalapeno chilli with 1 tspn Spanish smoked hot paprika powder.||700g ripe tomatoes, peeled and deseeded if you can bother, and roughly chopped.||2.5 cups fresh coriander leaves, chopped|
|0.25 cups chopped coriander stalks||4 cups rich vegetable stock||2 tspn salt|
|0.25 tspn freshly ground black pepper||0.25 cup smooth peanut paste||2 Tblspn fresh coriander leaves to garnish|
Beforehand: Preheat a grill. Place the capsicums with skin upward, under the griller and roast for 10 – 15 minutes until the skins are blackened and blistered. Remove and place the capsicums in a plastic bag to steam for 15 minutes. Remove from the plastic bag and rinse the capsicums under cold water, rubbing off the blackened skin. Chop roughly and set aside.
At the time: Warm olive oil in a 3 litre pan over moderate heat. Sprinkle asafoetida powder and sauté for a moment only. Add the chilli, stir, and add tomatoes, capsicum, coriander leaves and paprika (if using). Raise heat and stirring occasionally, cook tomatoes, peppers and coriander for 10 minutes or until tomatoes break down.
Add the stock, salt and pepper, bring to the boil, reduce heat and simmer, covered for 25 minutes. Remove from the heat and stir in the peanut butter, mixing thoroughly. Pour soup into a food processor and blend until smooth.
This is very easy, and a surprise. When I had cooked it, Lia and Monica came around and said that the house smelt beautiful!
Be careful when cooking the onions – don’t do what I did – left them cooking while I went to my bedroom and started reading ….. the smell of burnt onions bought me out of my reverie.
|3 red capsicums||1 yellow capsicum||1 medium onion chopped|
|1 garlic clove, crushed and chopped||750 ml vegetable stock||1 Tblspn plain flour|
|salt and freshly ground black pepper||diced red and yellow pepper for serving (optional)||natural yoghurt (optional)|
Beforehand: Preheat a grill. Cut the peppers in half, remove their stalks, cores and white pith, and scrape out the seeds. Line a grill pan with foil and arrange the capsicums with skin upward in a single layer on the foil. Grill until the skins are blackened and blistered. Transfer the peppers to a plastic bag and leave to cool. Remove from the plastic bag and rinse the capsicums under cold water, rubbing off the blackened skin. Chop roughly and set aside.
At the time: Put the onion, garlic clove and 150 ml stock in a large saucepan. Boil for about 5 minutes until the stock has reduced in volume. Reduce the heat and stir until softened, and just beginning to colour.
Sprinkle the flour over the onion and gradually stir in the remaining stock. Add the chopped, roasted peppers and bring to the boil. Cover and simmer for 5 minutes.
Leave to cool slightly and then purée in a blender or food processor. Season to taste with salt and ground black pepper. Return to the saucepan and reheat until piping hot.
Serve with a sprinkling of diced red and yellow peppers, or with a swirl of natural yoghurt.
From the Capsicums / Peppers Series
- Baked Red Peppers
- Roasted Capsicum, Tomato and Peanut Soup
- Dried Peppers / Capsicums
- Peperoni in Padella (Peppers in Oil)
- Peppers Shining Salad
- Peppers and Eggplants – Grilled and Oiled
- Pumpkin and Red Pepper Soup
- Simple approaches
- Take a Tomato – Quick Tomato Soup