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Member recipe

Firey Red Pepper Soup

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(2 ratings)

Member recipe by


Serves 4

A blend of every-day vegetables and spices for an easy hot and delicious soup!

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  • 2 small onions
  • 1 garlic clove
  • 2 red peppers
  • 2 potatoes
  • 1 parsnip
  • Handful of red lentils
  • Salt and pepper
  • Knob of butter
  • For the stock
  • 1/2 teaspoon of ground corriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon of chilli powder
  • 1 chicken stock cub


    1. Finely chop the peppers, onions, potatoes, parsnip and garlic.
    2. In a measuring jug, combine the chicken stock cube with the corriander, cumin and chilli powder with salt and pepper, and pour 1 and 1/2 pints of boiling water to make stock.
    3. Fry the onions and garlic in a little butter for 2-3 minutes, then add the pepper, potatoes and parsnip.
    4. Pour the stock over the vegetables and boil. Add a handful of red lentils. Once boiling reduce the heat to simmer for 30 minutes.
    5. Blend the soup using a hand blender to a smooth consistancy and serve with warm crusty bread.

Comments, questions and tips

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31st Oct, 2011
Very easy to make and smellys lovely but it set sold overnight and I had to keep watering down.
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