Elle’s Pepper Soup


This is a very simple to make soup, to help keep away the last of the Spring colds.  Hope you like the recipe.  I add, this isn’t a recipe I could recommend to anyone who doesn’t like pepper!



  1. In a large saucepan, add gently heat the oil over a medium flame, and then add the 3 onions. Saute for about 10 minutes, and then add the garlic and the chilli pepper flakes. Cook for a further 2 minutes.
  2. Stir in the potatoes and cook for about 12 minutes.
  3. Add the peppers and cook for another 5 minutes.
  4. Cover the vegetables with vegetable stock.  You can use fresh stock or one made from a stock cube and water. Bring to the boil, cover the saucepan with the lid and allow the soup to simmer for 10 minutes.
  5. Check that the potatoes are soft, and if they are blitz the soup in a food processor until smooth.  If the potatoes are still firm, cook the soup for another 5 minutes.
  6. After blitzing, divide the soup equally into bowls and sprinkle with freshly ground black pepper.
  7. Serve immediately with fresh bread and a dollop of crème fraîche, if using.

This recipe is enough to serve 4 as a starter, or 2 for a hearty lunch.


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