It’s definitely that time of the year right now, where I’m eating a lot of soups. Sometimes I will just open a tin for convenience (though not very often these days, as most have syns with following Slimming World) but I don’t think there’s any soup better than home made soup. The smell of it bubbling away on the hob, and the delicious flavours we can create depending on our mood.
I usually make a pot big enough that it does 5 or 6 bowls, or freeze it so I have got some ready for when I actually can’t be bothered to make any. Because the pepper in this roasted pepper and carrot soup is roasted, it gives a lovely charred flavour to the soup along with the sweetness of the carrots.
It’s so simple to make in the Panasonic High Power Blender which whizzes it up to serving temperature. All you need to do is select the soup programme and then select the speed depending on how hot it is before blending. Of course, if you are doing it on the hob then you can just put all ingredients in a big cooking pot, then blitz it up in your usual blender or using a hand held blender when everything is cooked.
- 4 medium carrots, peeled and cubed
- 1 large yellow pepper, deseeded and cubed
- 1 large red pepper, deseeded and cubed
- 1 medium white onion, finely chopped
- 2 garlic cloves, crushed (or I use lazy garlic in a jar! 1 tsp is equivalent to 1 clove)
- 750ml vegetable stock
- Preheat oven to gas 4/180c/350f. Lay your peppers on a roasting tray, and cook for 15-20 minutes, until soft and slightly charred.
- Cook the carrots in a pan of boiling water until soft.
- Once the peppers and carrots are cooked, pour all ingredients into the blender jug (stock first) and then tightly secure the lid.
- Select auto soup programme, press start, and wait until the magic has happened! (Remember to select the correct speed. I used speed 4).
- Dish into bowls, top with fromage frais or creme fraiche and serve with crusty bread. Enjoy!