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 red bell pepper, roughly chopped
- 1 yellow bell pepper, roughly chopped
- 1 green bell pepper, roughly chopped
- 1 large sweet potato, peeled and roughly cut into small cubes
- 2 red onions, roughly chopped
- 1 white onion, roughly chopped
- 2 cloves garlic, roughly chopped
- 1 tbsp rapeseed oil
- 2 tsp chilli pepper flakes
- enough vegetable stock to cover the vegetables
- freshly ground black pepper to taste
- crème fraîche (optional)
- 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.
- Stir in the potatoes and cook for about 12 minutes.
- Add the peppers and cook for another 5 minutes.
- 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.
- 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.
- After blitzing, divide the soup equally into bowls and sprinkle with freshly ground black pepper.
- 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.