Balsamic caramelised pepper soup

Balsamic caramelised pepper soup

By
From
Heart Disease
Serves
1-2

This one is just a bit special. It takes a little time to make but is seriously worth it for the deep, lingering flavour you get in return.

Ingredients

Quantity Ingredient
2 red peppers, deseeded and sliced
2 yellow peppers, deseeded and sliced
1 1/2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 large onion, finely chopped
1 garlic clove, finely chopped
1/2 small sweet potato, peeled and chopped
200-300ml vegetable stock, plus more if needed

Method

  1. Preheat the oven to 200°C.
  2. Place the peppers in a roasting tin and drizzle ½ tablespoon each of the olive oil and balsamic vinegar over them. Roast in the oven for 30–40 minutes. Every 10 minutes, take them out, add another ½ tablespoon of the balsamic vinegar, stir, then return to the oven. By 40 minutes, the balsamic vinegar should have caramelised around the peppers and the smell will be divine.
  3. Meanwhile, sauté the onion and garlic in the remaining 1 tablespoon of olive oil, just until the onion has softened.
  4. Transfer the caramelised peppers to the cooked onion, add the sweet potato, then enough vegetable stock to half-cover all the ingredients. Simmer until the sweet potato has softened.
  5. Blend into a smooth soup. If you find it needs thinning out slightly, add a little more stock.

Note

  • Good source of carotenoids, flavonoids and ajoene.
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