I had some dental work done last Friday and have been on a ‘soft’ food regiment since while healing takes place. After a weekend of yogurt, apple sauce and scrambled eggs I was ready for something a bit more flavorful.
This recipe is based on one by Bal Arneson from her show Spice Goddess.
Red Pepper Soup
Servings: in theory 4 but 2 of us ate the lot of it
Prep time: 10 minutes
Total time: 30 minutes
- 2 tablespoons olive oil
- 1 small onion, rough chopped (about 1 cup total)
- 2 tablespoons grated fresh garlic (3 large cloves for me)
- 1 1/2 tablespoon garam masala
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon Californian paprika
- 3 red peppers, seeds and membrane removed and peppers sliced into strips
- 1 cup vegetable broth
- 1/2 cup white wine
- 1/2 cup sour cream
- Combine all of the spices in a small bowl and give it a quick stir to combine.
- Heat a large skillet or sauce pan over medium high heat. Add the oil and onion. Sprinkle with a bit of salt and cook for 3-4 minutes until the onion softens.
- Add the garlic and stir for about 30 seconds to cook. Add the spice mixture when you start to smell the garlic and stir. Cook for 10-15 seconds; stir to incorporate.
- Add the red pepper slices and cook for another 2 minutes or so. Add a bit of salt to help in softening the peppers. Stir frequently to prevent the spices from burning.
- Add the vegetable broth and wine. Bring to a low boil, reduce temp to maintain a simmer and cook until the peppers have softened. This took around 12 minutes for me.
- Move the peppers and broth to a blender. Remove the center cover to allow steam to escape. Cover the top with a folded towel and puree the soup. I went for a fairly smooth consistency.
- Add the sour cream to the blend and blend once again.
- Pour or ladle into bowls. You could garnish with a bit of chopped cilantro or parsley. Or you could follow Bal’s recipes and add some toasted cumin seeds.
There isn’t a lot of liquid added so it isn’t surprising the yield isn’t more than 3 or so cups of soup. You could certainly extend this with more broth though you’d end up with a thinner soup.