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Red and Green Pepper Soup
Irene Muller
An unexpected twist with this pepper soup as it is consists of green & red peppers combined with coconut milk, garlic & basil full of flavor.
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Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
Course
Main Course
Cuisine
Global
Servings
6
people
Ingredients
olive oil
virgin
6
large tomatoes
cut in quarters
1
red onion
sliced in quarters
1
red pepper
de-seeded and sliced
4
seedless peperino peppers
sliced
1
green pepper
de-seeded and sliced
1
red chili
chopped and deseeded
1
tsp
coriander seeds
1
cup
veg
good quality stock
1
handful
basil leaves
3
cloves
garlic
kept whole
1
tsp
peppercorns
1
tin
coconut milk
½
cup
red peppers
cut into cubes
salt and pepper
Instructions
Preheat the oven to 170 ° C / 338 °F for the fan oven and 180 ° C / 325 F for a conventional oven.
Place the vegetables in an oven dish, sprinkle with oil, mix well and place in the preheated oven until cooked through and charred.
In a large pot or saucepan, saute the coriander seeds and black peppercorns in 2 tablespoons of olive oil.
Add the roasted vegetables to the pot, mix through.
Add the veggie stock, and the coconut milk, adjust seasoning and bring to a boil.
Remove from heat. Let the soup cool slightly, place a towel over the top of the blender. Blend the soup.
Pour pureed soup into a pot of a bowl.
Serving Suggestion
Garnish with fresh basil and chopped red peppers and coconut milk (optional)
Notes
Serve this super delicious soup hot or cold
Keyword
Soup