Page 50 - Fresh Magazine
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soups for life
Soup
FOR
Learn a master recipe for soup
and never look at another soup
recipe again! Clare-Anne
O’Keefe talks us through the
steps with lots of tasty and
clever tips.
Red pepper and chilli soup with turmeric
oil and Greek yogurt
SERVES 4
3 large red peppers, Preheat the oven to 200°C/gas mark 6.
approx. 350g Put the whole red peppers on a baking tray lined with
1 tablespoon butter tin foil. Roast in the oven for 25 minutes, then pop into
110g onions, chopped a sealed ziplock bag to cool.
150g organic potatoes, Melt the butter in a heavy-bottomed saucepan set
unpeeled and roughly over a medium heat. Add the onions and cook for 3 to
chopped 4 minutes, until softened. Add the potatoes and cook
1 scotch bonnet chilli, for a further 10 minutes. Add the whole chilli and stock,
pierced
1.2 litres vegetable or bring to a simmer and continue to cook for 10 minutes,
chicken stock until the potatoes are soft.
All these soups except the French onion 100g Greek yogurt, to Take the roasted peppers out of the bag, gently peel
soup would be gluten free if you use a serve off the skins and deseed. Add the red pepper flesh to
gluten-free vegetable or chicken stock, the pot and cook for 4 minutes. Remove the chilli, then
so check the ingredients to see which FOR THE TURMERIC OIL liquidise the soup with a stick blender until smooth.
brands are okay to use. 60ml extra virgin olive Mix the olive oil and turmeric together in a small bowl.
oil
½ teaspoon ground To serve, ladle the soup into bowls, add a spoonful of
turmeric yogurt and drizzle with the turmeric oil.
48 | FRESH AUTUMN 2017
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