A big bowl of soup and some fresh bread alongside, feels like a bear hug in the winter. Moreover, it is that time of the year when you just want to stay tucked inside a blanket and not stuck in the kitchen! And that is why I am sharing with you one quick and yummy soup recipe. My roasted pepper and zucchini soup is flavour packed, easy to make and healthy too. Not to forget, it’s gorgeous orangish hue, imparted by the red peppers in there. So, everything in a bowl to lift your spirits up!
Firstly, coming to the roasted peppers. I have used store bought roasted red peppers in brine. This not only cuts down my cooking time but, the brine infused peppers also give the soup a yummy tang. Secondly, the smoky fragrance, elevates the taste of the soup to another level, altogether. Nonetheless, if getting hold of the store bought ones are a challenge, you can roast some at home too. Simply, apply some oil to your washed and dried red bell peppers and roast them in an oven or stove top, until slightly charred. Then keep it in a bowl and wait for it to cool down, peel, chop and use it for the soup.
Now with that sorted, you need only a handful of remaining ingredients and a stock pot, to get started!
Also see,
Tom kha gai – Thai coconut chicken soup
Flavoursome
Like I said, my roasted pepper and zucchini soup is super filling and extremely delicious too. After all, it has got a lovely deal of aromatics that have simmered to come together, so wonderfully! This soup gets its flavours from the fragrant garlic and mixed herbs, tangy lemon juice, heat from the chili flakes and smokiness from the roasted peppers. Additionally, I have cooked the soup in chicken stock and not water. And this makes a huge difference to the taste. However, for a vegetarian option you could use vegetable stock, as well. But, do make sure to use stock or stock cubes. Finally, I have finished the soup off by toping it off with some fresh cream. While that is optional, it tastes yum.
You can enjoy the soup fresh off the hob or even chilled. It tastes great either ways. Also, since this freezes very well, you can make a large batch of it on a Sunday, to last you the week! It truly is an amazing and healthy, busy weeknight dinner option. And there is a different joy, sipping this on a cold, rainy evening, on a couch with Netflix on! 🙂
Eat hearty!
Roasted pepper and zucchini soup
Equipment
- Stock pot
Ingredients
- 2 cups roasted red peppers roughly chopped
- 2 zucchini roughly chopped
- 1 large onion roughly chopped
- 6 cups chicken stock
- 3-4 tbsp lemon juice
- 2 tbsp garlic mined
- 2 tbsp black pepper crushed
- 1 tbsp chili flakes optional
- 1 tbsp dried Italian herbs
- 2 tbsp olive oil/butter
- 2 tbsp fresh cream optional
- salt to taste
Instructions
- Heat the pot with the oil/butter and add the garlic
- Once it turns fragrant, add in the onions
- When they turn pink, in go the zucchini and some salt
- Let them soften and then add the peppers, dried herbs and chili flakes
- Mix well and add the chicken stock. Over medium flame, cover let this simmer for 10-15 minutes
- Remove from flame. Using an immersion blender, blend all this to a smooth puree´
- Season the roasted bell pepper and zucchini soup with salt, pepper and lemon juice. Garnish with fresh cream and serve with some bread on the side. Enjoy!
Notes
- You can also use vegetable stock instead of the chicken stock
- You can use store bought roasted peppers in brine (in that case don't add the lemon juice) or roast them at home also
- Apply some oil to your washed and dried red bell peppers and roast them in an oven or stove top, until slightly charred. Then keep it in a bowl and wait for it to cool down, peel, chop and use it for the soup
- You can also blend the soup in a mixer jar, after cooling it, in step 6Â
- tbsp - tablespoon
- tsp teaspoon
