How to Cook Two Pepper Soup (ve)
Two Pepper Soup
Two Pepper Soup is a spectacular dish. Bursting with immunity bursting antioxidants and vitamins, this soup brings together two stunning colours to impress any dining table. Use only firm fresh peppers as they will give a stronger colour and make the finished dish look more dramatic and have a richer taste. This recipe freezes well and can be made in advance and stored in the refrigerator for up to two days.
Serves 6
Per serving: 137 calories, 2.2g fat
Prep time: 10 mins
Cook Time: 30 mins
Ingredients
For Yellow Pepper Soup:
6 yellow peppers, deseeded and roughly chopped
1 large onion, chopped
1 garlic clove, crushed or use half a teaspoon of ‘Easy Garlic’
1 teaspoon chopped fresh thyme or half teaspoon dried thyme
1 celery stick, chopped
1 litre vegetable stock
1 vegetable stock pot
Freshly ground black pepper
For Red Pepper Soup:
6 red peppers, deseeded and roughly chopped
1 large onion, chopped
1 garlic clove, crushed or use half a teaspoon of ‘Easy Garlic’
1 teaspoon chopped fresh thyme or half teaspoon dried thyme
1 celery stick, chopped
1 litre vegetable stock
1 vegetable stock pot
Freshly ground black pepper
Method
Make the two soups using separate pans or, if using a soup-maker, make the yellow pepper soup first then set aside before rinsing it out and then cooking the red pepper soup.
For each soup:
- Place all the ingredients in the pan or soup-maker. Cover the pan with a lid. Cook for 20-25 minutes or until soft.
- When cooked, liquidise until smooth and set aside.
- Taste for seasoning and add more freshly ground black pepper if needed.
If the soup is too thin it will not stay separated when served so thicken with a little cornflour mixed with cold water and add to the soup when reheated and boil for a minute or two to thicken.
To serve:
It is essential to pour each colour soup from identical jugs simultaneously from opposite sides of a large soup dish in order to keep them separated. Serve with a sprig of fresh coriander or parsley.