Emma Roasted Pepper and Potato Soup
Creamy and silky, this Roasted Pepper and Potato Soup Recipe is not only quick to make, but will give your belly a comforting warm glow. Make a batch for freezing for easy midweek lunches and dinners. Add a splash of milk to make it extra lux.
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Roasted Pepper and Potato Soup Recipe
Ingredients
4 large bell peppers
1 medium onion, peeled and diced
1 large potato, peeled and diced
3 cloves garlic
1 litre of chicken or stock
3 tablespoons butter
salt and pepper, to taste
Method
Roast the bell peppers until blackened all over and remove the skin and seeds.
Roughly chop the peppers.
Sauté the onions in the butter over a medium heat.
Add the potatoes and cook for an additional 1 to 2 minutes. Then, add the garlic and the chopped roasted peppers.
Stir well and cook for 2 minutes.
Add the stock, stir well and then bring to a simmer.
Simmer until the potatoes are soft.
Purée the soup in a blender or food processor.
Season to taste.
Roasted Pepper and Potato Soup Recipe
Ingredients
- 4 large bell peppers
- 1 medium onion peeled and diced
- 1 large potato peeled and diced
- 3 cloves garlic
- 1 litre of chicken or stock
- 3 tablespoons butter
- salt and pepper to taste
Instructions
- Roast the bell peppers until blackened all over and remove the skin and seeds.
- Roughly chop the peppers.
- Sauté the onions in the butter over a medium heat.
- Add the potatoes and cook for an additional 1 to 2 minutes. Then, add the garlic and the chopped roasted peppers.
- Stir well and cook for 2 minutes.
- Add the stock, stir well and then bring to a simmer.
- Simmer until the potatoes are soft.
- Purée the soup in a blender or food processor.
- Season to taste.
