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Creamy Red and Green Pepper Soup
Irene MullerIrene Muller

Red and Green Pepper Soup

5 from 2 votes
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
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 people
Course: Main Course
Cuisine: Global
Ingredients Method Notes

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

Method
 

Preheat the oven to 170 ° C / 338 °F for the fan oven and 180 ° C /  325 F for a conventional oven.
  1. Place the vegetables in an oven dish, sprinkle with oil, mix well and place in the preheated oven until cooked through and charred.
  2. In a large pot or saucepan, saute the coriander seeds and black peppercorns in 2 tablespoons of olive oil. 
  3. Add the roasted vegetables to the pot, mix through.
  4. Add the veggie stock, and the coconut milk, adjust seasoning and bring to a boil.
  5. Remove from heat. Let the soup cool slightly, place a towel over the top of the blender. Blend the soup.
  6. Pour pureed soup into a pot of a bowl.
Serving Suggestion
  1. Garnish with fresh basil and chopped red peppers and coconut milk (optional)

Notes

Serve this super delicious soup hot or cold