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Roasted red pepper soup with crispy croutons

A bowl of roasted red pepper soup with crispy croutons

Roasted red pepper soup with crispy croutons

Name: Roasted red pepper soup with crispy croutons
Prep time: 5 min
Cook time: 22 min
Total time: 27 min
Yield: 4
Ingredients: 2 red onions roughly chopped; 2 carrots (250g), roughly chopped; 1 tsp olive oil; 2 garlic cloves roughly chopped; 200g jarred roasted red peppers (drained weight), drained and roughly chopped; 1 tsp rose harissa paste; 1 tsp cumin seeds; 1 tsp Kashmiri chilli powder (or any other chilli powder); 850ml low-salt vegetable stock; 4 tbsp natural yogurt to serve; 100g slightly stale wholemeal crusty bread cut into cubes; 1tsp olive oil

Helena Busiakiewicz

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Serves 4

Easy

Prep: 5 mins

Cook: 22 mins

A star rating of 4.6 out of 5.17 ratingsRate

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Warm up on colder evenings with this vibrant soup, spiked with fiery chilli powder and harissa. The crispy croutons are optional but add a satisfying crunch

Healthy

Low calorie

Low fat

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 red onions

roughly chopped
2 carrots

(250g), roughly chopped
1 tsp olive oil
2 garlic cloves

roughly chopped
200g jarred roasted red peppers

(drained weight), drained and roughly chopped
1 tsp rose harissa paste
1 tsp cumin seeds
1 tsp Kashmiri chilli powder

(or any other chilli powder)
850ml low-salt vegetable stock
4 tbsp natural yogurt

to serve

For the croutons (optional)

100g slightly stale wholemeal crusty bread

cut into cubes
1tsp olive oil

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Nutrition: Per serving

kcal144
fat3g
saturates0.5g
carbs21g
sugars9g
fibre6g

high
protein5g
salt1g

Method

step 1

Blitz the onions and carrots together in a food processor until finely chopped, or finely chop by hand. If making the croutons, heat the oven to 220C/200C fan/gas 6.
step 2

Heat the oil in a large saucepan over a medium heat and cook the chopped onion and carrot with a pinch of salt for 5-6 mins, stirring frequently until starting to soften. Stir in the garlic and peppers, and cook for 1 min more until fragrant.
step 3

Add the harissa paste, cumin seeds and chilli powder, and cook for 1 min, stirring. Add the stock and turn up the heat to medium-high, bring to the boil and cook for 15-18 mins until the veg is soft.
step 4

Meanwhile, if making the croutons, toss the bread with the oil and season well. Tip onto a baking tray and bake for 8-10 mins until deeply golden and crisp.
step 5

Transfer the veg mixture to a high-powered blender (or use a hand blender) and blend until smooth. Season and ladle into bowls. Top with the yogurt, and scatter over the croutons, if using.

Recipe from Good Food magazine, December 2023

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A star rating of 4.6 out of 5.17 ratings

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