Hoofdgerecht
Roasted Red Pepper Soup
1 u 5 minVoor 7Nutri-Score A€€
A
1 u 5 min
1 u 5 minRoasted Red Pepper Soup
recept van
Hayden Delishaas
@delishaas
2 recepten
2 imports
0 keer gekookt
wat je nodig hebt
Ingrediënten
onion (roughly chopped)Groente en fruit2 stukken
carrot (roughly chopped)Groente en fruit2 stukken
red pepper (cored and deseeded)Groente en fruit4 stukken
cherry tomatoes (whole)Groente en fruit300 g
butter beans (canned, drained)Voorraadkast400 g
garlic (whole head, or garlic paste from a tube)Groente en fruit1 stuk
salt (to taste)Kruiden en specerijen8 g
black pepper (to taste)Kruiden en specerijen1 g
cayenne pepper (optional)Kruiden en specerijen1 g
dried oreganoKruiden en specerijen3 g
paprikaKruiden en specerijen7 g- bay leavesKruiden en specerijen2 stukken
fresh thyme (small bunch)Groente en fruit10 g- fresh rosemary (a few sprigs)Groente en fruit8 g
olive oilVoorraadkast120 ml- chicken or vegetable broth (one carton)Voorraadkast950 ml
heavy cream or coconut milk (for garnish)Zuivel60 ml
parmesan cheese (grated, for garnish)Zuivel40 g- red pepper flakes (for garnish)Kruiden en specerijen2 g
chives (chopped, for garnish)Groente en fruit10 g- crusty bread (for dipping)Bakkerij300 g
per portie
Voedingswaarden
272kcal
- Koolhydraten
- 19 g
- Eiwitten
- 6 g
- Vetten
- 19 g
wat je gebruikt
Keukengerei
Ovenschaal
Blender
Mengkom
stap voor stap
Bereiding
- Stap 1
Preheat the oven
- Set the oven to 350 °F (180 °C).
- Stap 2
Prepare the vegetables
- Roughly chop the onions and carrots.
- Core and deseed the red peppers.
- Add the onions, carrots, red peppers, cherry tomatoes, butter beans and garlic to a large casserole dish or shallow roasting pan.
- Season with salt, pepper, cayenne, oregano and paprika, then add the bay leaves, thyme and rosemary.
- Stap 3
Coat with olive oil
- Pour the olive oil over everything and toss so all the vegetables are well coated.
- Stap 4
Roast
- Bake until char starts to develop around the edges of the peppers.
- Stap 5
Rest
- Remove from the oven and let sit for a few minutes.
- Stap 6
Blend the soup
- Transfer the roasted vegetables to a heat-safe blender, removing the rosemary, thyme and bay leaves.
- Pour in the roasting juices and the broth.
- Blend until smooth and creamy, checking the seasoning and adding more salt and pepper if needed.
- Stap 7
Serve
- Pour the soup into a serving bowl.
- Garnish with parmesan, red pepper flakes, chives, fresh thyme, a drizzle of olive oil and a swirl of cream.
- Serve with crusty bread for dipping.
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