The last few days have been lovely. With temperatures above 10 degrees, we almost forgot it was December!
But, alas, all good things must come to an end. The temperature is on the decline again, and this time it looks like old man winter is going to be sticking around a little longer. sigh.
But on a positive note, it makes this the perfect opportunity for us to share with you this soup:
Roasted Red Pepper soup with roasted red pepper and lime cream. (Again, it’s exam time and we don’t have the desire or extra brain capacity to think of a shorter name…)
But what’s in a name? It’s what’s in the soup that matters, right? 🙂
And trust us, there is nothing in this soup but delicious, wholesome ingredients that will warm you up on a cold day. It’s creamy, its flavourful, and it’s bright red- what more could you ask for in a bowl of soup? The cream is optional, but it definitely adds some flair to it, and makes it look pretty.
It’s a known fact that food tastes better when its pretty 🙂
Roasted Red Pepper Soup
Time: 1.5 hours (if roasting peppers yourself)
3 red peppers, halved and seeded
1/2 white onion, diced
1 clove garlic, minced
1/4 c. sundried tomatoes (squeezed of excess oil)
1 tsp oregano
1/2 c. cottage cheese
1-2 c. vegetable stock (depending on how thick you like your soup)
salt and pepper, to taste
For the Cream:
1/4 c. cottage cheese
1/4 of a roasted red pepper
1 tsp lime juice
water, if needed.
Place the pepper halves cut-side down and roast at 350F for 30-40 minutes, or until skins become slightly blackened.
Heat a small amount of oil in a medium-sized pot. Add onion and saute until they are softened and translucent. Add garlic and tomatoes and cook for another 2-3 minutes, until fragrant. Add oregano and stock and bring to a boil. Once the pot starts to boil, remove from heat and allow to cool slightly. Place roasted red peppers and cottage cheese in a blender or food processor and blend until smooth. Add the contents of your pot to the food processor and continue blending until smooth. Pour the pureed soup back into the pot and bring it to a boil again. Turn the heat to low and allow to simmer for another few minutes, adding salt and pepper to taste.
For the cream, place cottage cheese, roasted red pepper and lime juice in your food processor or blender and blend until smooth, adding water if needed (the amount of water will depend on your preferred thickness).
Pour soup into bowls and then using a spoon, put the cream in a swirl patter on the top. Then, using a butter knife or the handle of your spoon, start from the center of the bowl and drag outwards to give that “spider web” effect.
What’s your favourite soup (or meal!) to have on a cold winter day?