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"roasted pepper and zucchini soup - www.kitchenmai.com"
Kitchen Mai

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
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4
Course: Brunch, Dinner, Lunch, Soup
Ingredients Equipment Method Notes

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

Equipment

  • Stock pot

Method
 

  1. Heat the pot with the oil/butter and add the garlic
    "roasted pepper and zucchini soup - www.kitchenmai.com"
  2. Once it turns fragrant, add in the onions
    "roasted pepper and zucchini soup - www.kitchenmai.com"
  3. When they turn pink, in go the zucchini and some salt
    "roasted pepper and zucchini soup - www.kitchenmai.com"
  4. Let them soften and then add the peppers, dried herbs and chili flakes
    "roasted pepper and zucchini soup - www.kitchenmai.com"
  5. Mix well and add the chicken stock. Over medium flame, cover let this simmer for 10-15 minutes
    "roasted pepper and zucchini soup - www.kitchenmai.com"
  6. Remove from flame. Using an immersion blender, blend all this to a smooth puree´
    "roasted pepper and zucchini soup - www.kitchenmai.com"
  7. 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!
    "roasted pepper and zucchini soup - www.kitchenmai.com"

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