Roasted Red Pepper Harmony
Ingredients
- 4 red peppers
- 4 tomatoes
- 50 ml vegetable oil
- ½ teaspoon dried marjoram
- ½ teaspoon dried mixed herbs
- 2 garlic cloves crushed
- 1 teaspoon mild curry paste
- 1 red onion sliced
- 1 leek white part only, sliced
- 1 teaspoon sweet chili sauce
- Salt and freshly ground black pepper to taste
Instructions
- Cut the red peppers into quarters, remove seeds and membrane.
- Grill until the skin blackens and blisters.
- Place on a cutting board, cover with a tea towel, and allow to cool before removing and discarding the skin.
- Mark a small cross on the top of each tomato.
- Place them in a bowl, cover with boiling water for about 2 minutes.
- Drain and cool.
- Skin, halve, and remove the seeds.
- In a large heavy pan, heat the vegetable oil over low heat.
- Add marjoram, mixed herbs, crushed garlic, and curry paste.
- Stir for 1 minute until aromatic, then add the sliced red onion and leek.
- Cook for a further 3 minutes.
- Add the cabbage, tomatoes, grilled peppers, and 1.
- 2 liters (2pt) water.
- Bring to a boil, reduce the heat, and simmer for 20 minutes.
- Allow the soup to cool slightly, then purée in a blender or food processor for 30 seconds or until smooth.
- Return to the pan and reheat gently.
- Stir in the sweet chili sauce and season with salt and pepper.
Notes / Tips / Wine Advice:
Serve the roasted red pepper soup hot.
Wine Advice:
Pair this vibrant red pepper soup with a light and fruity red wine such as a Pinot Noir. The wine’s soft tannins and berry notes will complement the roasted flavors of the peppers and enhance the overall dining experience.
Nutritional Information
Calories: 180 kcal | Carbohydrates: 18 g | Protein: 4 g | Fat: 11 g | Fiber: 4 g | Sugar: 8 g