Roasted pepper soup

Silky roasted pepper soup

Vitamin-rich peppers contain up to six times more vitamin C than oranges, for example. But that’s not all! In addition, crunchy peppers are also packed with vitamin A and beta-carotene, and contain plenty of beneficial fibre. Peppers also help keep your immune system strong and lower the risk of cancer. It is the red peppers that are considered to be the most beneficial. That’s why the stars of this roasted red pepper soup are the red peppers, whose delicious flavour comes out particularly well when roasted. If you’re a fan of puree soup and love the mild flavour of paprika, this roasted pepper soup is definitely worth a try.

Quantity: for two to three soup lovers
Preparation time: 35 minutes
Severity: light
To prepare you need:

• 450 g red peppers
• 450 g tomatoes (cherry tomatoes or regular tomatoes will do)
• 3 cloves of garlic
• 1 onion
• 2-3 celery stalks
• 1 teaspoon of dried thyme or oregano
• ½ teaspoon of chilli flakes (optional)
• 350 ml water or vegetable broth
• fresh herbs (to serve)

How to make roast red pepper soup?

Preheat the oven to 200 degrees and line a baking tray with baking paper. While the oven heats up, prepare the vegetables. To do this, wash and chop the peppers, tomatoes, onion and garlic and place on a baking tray. Sprinkle in the spices and mix. Then place the vegetables in the oven to roast. Cook the vegetables in the oven for 20-25 minutes. When the vegetables are soft and lightly browned on top, remove the plate from the oven and place the roasted vegetables in a food processor or blender. Add the celery stalks and water or stock and blend until smooth. As a final step, pour the mixture into the pot and bring to the boil. Then turn off the heat, place the soup in bowls, sprinkle with fresh herbs and enjoy!