Roasted butternut & red pepper soup

Roasted butternut & red pepper soup


Serves 4. Preparation time 30 minutes. Cooking time 15 minutes.

1 medium-sized butternut, peeled and sliced
2 red peppers
4 cloves of garlic olive oil or butter
1 red onion, chopped
1 cube of chicken stock
1 teaspoon smoked paprika
1 tablespoon dried herbs ( like Italian mix)
juice of 1 lemon
1 cup water, plus extra
5 cm chorizo or salami (optional)

• Preheat the oven to 180°C. Baste the butternut, red peppers and garlic with olive oil and roast for about 20 minutes in the oven or until tender. Remove the vegetables when they start to brown and caramelise. Peel, deseed and slice the pepper. Cut the butternut into cubes.

• Fry the onion in a bit of butter in a potjie. Squeeze the garlic from its skin. Add the garlic, vegetables and the rest of the ingredients to the potjie. Simmer for 15 minutes.

• Blitz half of the soup in a food processor and return to the pot. Add more water until the consistency is to your liking. Season to taste and let the soup cool down. Pour into ziplock bags and freeze.

To serve: Thaw the soup and heat gently in a pot Add slices of fried chorizo or a dash of cream.

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