What more could you want on a cold day than whipping up some extremely flavorful soup? To kick off our Soup Week special we have this perfect Roasted Pepper Soup from healthy nutritionist and super-cook Alli Godbold
What you’ll need for this Roasted Pepper Soup:
- 3 red peppers
- 2 tbsp. olive oil
- 1 onion, finely diced
- 2 cloves garlic, crushed
- 1 tsp. cumin seeds, ground
- 1 tsp. fresh thyme leaves
- 1 tsp. smoked Spanish paprika
- 200g red lentils, rinsed
- 1 400g tin of chopped tomatoes
- 1.2 litres of vegetable stock
- 1 tbsp. of finely chopped parsley
- Salt (to taste)
- Juice of 1-2 lemons (to taste)
First, you’ll roast the peppers in a hot oven for about 20 minutes until the skin is blistered and bubbly. Remove the peppers from the oven and cover with a bowl until cool. Once cooled, remove the skin and seeds, and chop the flesh. Reserve the liquid from the peppers.
Sautee the onions in the olive oil until they’re soft, add the garlic, cumin and thyme, then add the paprika, lentils, tomatoes and stock. Simmer the ingredients together. Add the pepper flesh and liquid you reserved from the peppers to the soup and continue to cook until the lentils start to break down.
Stir in the parsley and season with salt and lemon juice once the soup is heated and the ingredients are cooked as necessary. Add extra paprika and a swirl of olive oil to taste before serving.
Alli Godbold is a leading nutritionist who has worked alongside chefs Charles Amos and Alan Wichart at Divertimenti Cookery Schools in Knightsbridge and Marylebone. She is author of cookbook Feed Your Health (£13.99 feedyourhealth.co.uk)
More videos from Alli:
The quick breakfast super-smoothie
5 foods your fridge needs in 2014
More soup recipe videos:
Dale Pinnock’s flu-fighting soup
Simple lentil soup from Emma Grazette
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