Red Pepper Soup with Chilli and Garlic

Red Pepper Soup with Chilli and Garlic

Roasted red pepper, garlic and chilli infused with Middle Eastern spices, with yoghurt and toasted walnuts.

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Course: lunch, soup

Cuisine: Mediterranean

Keyword: comfort food, red peppers

Prep Time: 30

Cook Time: 40

Servings:6 people

Author: The Wild Epicurean

Ingredients

1 k Florina red peppers (roasted in the oven until soft)
2 red onions roughly chopped
2 medium carrots (grated)
1 stick celery with leaves (finely chopped)
1 small banana chilli
1 tsp dried oregano
small sprig fresh oregano
2-4 cloves grated garlic
½-1 tsp smoked paprika
½ tsp cumin
1 tsp Aleppo pepper or Turkish pepper
1 tbsp tomato concentrate
approx 900 ml chicken or vegetable stock
½-1 tsp salt
olive oil

Garnish

½ tsp sumac
50 g toasted walnuts
few mint or coriander leaves
75-100 ml yoghurt or sour cream

Instructions

De-seed the peppers and roast until the skins are slightly charred.
Cook the onions in a little oil for 3 minutes, add the carrot, chilli and celery. Cook for a further couple of minutes, add the garlic and all the spices including ½ teaspoon of salt. Stir well, cook for another couple of minutes and add the chopped red peppers. Stir in the tomato concentrate. Simmer gently for 3 minutes.
Cover the vegetables with the 800ml stock, bring to the boil and simmer gently for another 20 minutes or until the vegetables are soft enough to blend with a hand-mixer.
While the soup is simmering, gently toast the walnuts in a dry frying pan.
Taste the soup and adjust the seasoning. If it is too thick add a little more stock and bring it back to the boil, simmer for a couple of minutes.
Pour into warm bowls with a swirl of yoghurt (sour cream) and sprinkle of sumac. Decorate with walnuts, mint or chopped celery leaves and serve with pittas or crusty bread.

Notes

My inspiration came from this recipe, although a dip, it got me thinking; Red Pepper and Walnut Dip, Syria Recipes From Home, E 2017, Trapeze, London. England.

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