Spiced Red Pepper Soup
Method
Sauté the Aromatics: Heat 1 tbsp extra virgin olive oil in a large saucepan over a medium heat. Add the diced onion and minced garlic. Cook for 3–4 minutes, stirring occasionally, until soft and fragrant.
Add Peppers and Broth: Stir in the chopped red peppers and the smoked paprika. Mix well to coat the peppers with the smoky spice. Add the vegetable stock and stir. Bring to the boil, then reduce the heat to low, cover, and simmer for 25 minutes until the peppers are tender.
Blend and Finish: Remove from the heat and blend the soup until smooth using a stick blender or a standard blender. Stir in the lemon juice to enhance the flavours, and season with salt and freshly ground black pepper to taste.
Serve: Serve hot, garnished with a drizzle of extra virgin olive oil or fresh herbs such as parsley or basil for added flavour.
This Spiced Red Pepper Soup combines the natural sweetness of red peppers with the smoky richness of paprika. Blended to a velvety texture and brightened with lemon juice, it’s a comforting yet bold soup perfect for any time of the year.
Nutrition Facts
Per serving
