Roasted pepper & potato soup

Roasted pepper & potato soup

Zuppa di peperoni arrostiti con patate

The Amalfi Coast
Helen Cathcart

This bright, colourful soup really caught my attention and now it is one of my favourite Italian soups – it just happens to be the colours of the Italian flag. It’s always best to use homemade stock as stock cubes ruin the delicate flavour of this soup. If you haven’t got time to make the stock, use water instead. Apart from the red peppers you can be very flexible with the ingredients: swap the celery for stems of chard and the spinach for either beet leaves or chard leaves to use up any seasonal vegetables.


Quantity Ingredient
3 red peppers
2 tablespoons extra-virgin olive oil
1 medium white onion, peeled and finely chopped
2 celery stalks, cut into 2 cm chunks
1 large garlic clove, lightly crushed
1/2-1 red chilli, finely chopped, depending on strength
1 large potato, peeled and cut into 2 cm cubes
salt and freshly ground black pepper
700ml homemade hot vegetable or chicken stock, or hot water
a large handful spinach leaves, roughly chopped
good quality extra-virgin olive oil, to serve
greek yoghurt, (optional), to serve


  1. Heat the oven to its maximum sett‰ing. Lay the peppers on a greased baking tray and bake for 20 to 30 minutes, or until blackened all over. Remove from the oven, put into a bowl and cover with clingfilm, or put into a plastic food bag to sweat. This will help to loosen the skins.
  2. Meanwhile, heat the oil in a large saucepan. Fry the onion, celery and garlic over a medium heat until soft“; this should take about 10–15 minutes. Add the chilli, potato and seasoning, and cook for a few more minutes, stirring frequently.
  3. Peel the skins off the peppers and discard the seeds and cores. Save any water from the peppers as it can be added to the soup. Roughly chop the peppers and add to the pan. Stir through and add the stock or water. Cook until the potatoes are soft“ and just starting to break down, so that they thicken the soup a li‰ttle. Stir through the spinach leaves until wilted.
  4. Serve in warmed bowls with a swirl of your best olive oil. (If the soup is spicy hot, cool it down with a spoonful of Greek yoghurt – not very Italian but delicious nonetheless!)

A note on oven temperatures:

  • It has been assumed throughout that a fan-forced oven is being used. Please adjust your temperatures to 20°C higher if you are using a conventional oven.
The AmalfiCoast
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again