Vickys Red Pepper Soup with Basil Oil GF DF EF SF NF.
Literally this is an easy recipe just taking into consideration the extra ones. I think the hardest part is to locate the best ingredients hence you can enjoy the delectable Vickys Red Pepper Soup with Basil Oil GF DF EF SF NF for your breakfast with your friends or family. You can have Vickys Red Pepper Soup with Basil Oil GF DF EF SF NF using 11 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Vickys Red Pepper Soup with Basil Oil GF DF EF SF NF
- It’s of baby plum tomatoes.
- It’s of red onions, chopped.
- Prepare of red chillies, deseeded & finely chopped.
- You need of garlic, finely chopped.
- It’s of red bell peppers, deseeded & chopped.
- It’s of sweet potato, peeled and chopped.
- Prepare of vegetable stock.
- Prepare of sweet smoked paprika.
- You need of fresh basil leaves.
- Prepare of extra virgin olive oil.
- You need of sea salt & freshly ground pepper.
Vickys Red Pepper Soup with Basil Oil GF DF EF SF NF step by step
- Preheat the oven to gas 4 / 180C / 350°F.
- Heat 3 tablespoons of the oil in a heavy pan and sweat off the onions, chillies and garlic over a low heat until the onions are translucent.
- Add a pinch of salt, the bell peppers and sweet potatoes and cook for a further 20 minutes or until the vegetables are softened.
- Meanwhile, put the tomatoes on a baking tray and toss in some oil with a sprinkle of salt. Roast for 15 minutes until the skins start to split open.
- Add the roasted tomatoes with the juices in the baking tray and the vegetable stock. Bring to the boil and simmer for 10 minutes.
- Put the soup in a blender and liquidise smooth. Return to the pan, stir in the paprika and season to taste with the salt & pepper.
- Finely chop the basil and mix with a few tablespoons of the oil.
- Ladle the soup into bowls and top with a swirl of the basil oil.
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