On my quest for finding anything that I'm allowed to eat now that gluten is out of the question, I stumbled on a soup I thought you might like. Packed with vegetables and spice it's a healthy option too.
Adapted from a Nigella recipe (hers is roasted tomato and red pepper base, and as much as I love the tomato I just didn't fancy it this time), it takes about an hour and 10 to put together, but, whilst a lengthy process, it's worthwhile, trust me. This can work for those of you with soup makers and those of you making it the old-fashioned way.
Ingredients include:
Pop on a baking tray, spreading the vegetables out evenly and roast for 30 minutes, or until the peppers start charring.
If you have a soup maker (I use a Morphy Richards Soup & Saute), pop the vegetable stock, peppers and onion into the jug. Gently crush the garlic cloves with the flat of a knife and squeeze out the flesh into the mix. Add the sriracha and cayenne pepper - adapt the amounts to suit your taste - add a little more salt and pepper if you would like. Put the lid on and select the 'smooth' setting.
If you don't have a soup maker, place all ingredients (remembering to remove the garlic skins) into a pan and blend with a hand blender until you have a smooth, thick consistency.
The beauty of this is that you can season it to your tastes, or add extra ingredients to suit you. It's a great base for a variety of recipes, or tastes wonderful on its own. It might not be the prettiest dish, but she's tasty and good for you, you can't ask for much more than that!
Adapted from a Nigella recipe (hers is roasted tomato and red pepper base, and as much as I love the tomato I just didn't fancy it this time), it takes about an hour and 10 to put together, but, whilst a lengthy process, it's worthwhile, trust me. This can work for those of you with soup makers and those of you making it the old-fashioned way.
- 2-3 red peppers (capsicums), roughly chopped
- 1-2 red onions, roughly chopped into large pieces
- 6-8 cloves of garlic, depending on how much you like it, with skins kept on
- 500ml gluten-free vegetable stock (I used Knorr cubes, but if you don't have to be gluten-free, feel free to pop whichever ones you have to hand in there)
- 1 tsp sriracha (suit to your taste, it can be very spicy)
- 1 tsp ground cayenne pepper
- olive oil
- salt and pepper
Pop on a baking tray, spreading the vegetables out evenly and roast for 30 minutes, or until the peppers start charring.
If you have a soup maker (I use a Morphy Richards Soup & Saute), pop the vegetable stock, peppers and onion into the jug. Gently crush the garlic cloves with the flat of a knife and squeeze out the flesh into the mix. Add the sriracha and cayenne pepper - adapt the amounts to suit your taste - add a little more salt and pepper if you would like. Put the lid on and select the 'smooth' setting.
If you don't have a soup maker, place all ingredients (remembering to remove the garlic skins) into a pan and blend with a hand blender until you have a smooth, thick consistency.
The beauty of this is that you can season it to your tastes, or add extra ingredients to suit you. It's a great base for a variety of recipes, or tastes wonderful on its own. It might not be the prettiest dish, but she's tasty and good for you, you can't ask for much more than that!
No comments:
Post a Comment