← Nouns Cooking · Soup Pot

Ingredients

• 5 red peppers (or 350 g jarred roasted peppers), deseeded and quartered
• 2 Carrot, chopped
• 1 Red onion, cut into wedges
• 4 cloves garlic cloves, unpeeled
• 3 tbsp Olive oil
• 1 tsp Cumin seeds
• 1 tsp Smoked paprika
• 2 tbsp Tomato purée (paste)
• 900 ml vegetable stock
• 1 tbsp Balsamic vinegar
• 1 pinch Chilli flakes
• 1 handful basil or parsley leaves
• natural yogurt, to serve (optional)
• Salt
• Black pepper

Method

1. Heat the oven to 220°C (425°F). Toss the peppers, carrots, onion and garlic with 2 tbsp of the oil, the cumin seeds and some salt on a large baking tray.
2. Roast for 30–35 min, turning once, until soft and charred at the edges.
3. Squeeze the garlic out of its skins into a pot. Add the roasted vegetables, the rest of the oil, the smoked paprika and tomato paste and stir over medium heat for 2 min.
4. Pour in the stock, bring to a boil and simmer for 5 min.
5. Blend until smooth, then stir in the balsamic and chilli flakes and season. Serve topped with basil and a swirl of yogurt.

Tips

• With jarred peppers, skip roasting them and roast only the carrot, onion and garlic for 25 min.
• The yogurt is optional; leave it off, or use a plant yogurt, to keep the soup vegan. Check the stock is gluten-free if you need it to be.

Sources

Written in our own words after cross-checking these recipes:

Love and Lemons BBC Good Food