Roasted pepper and zucchini soup
A pretty looking soup that is packed with tons of flavours and health and just what what you need on a chilly evening
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 6
- tbsp - tablespoon
- tsp teaspoon