Thursday, 30 January 2014

Roasted Peppers and Courgette Soup


Ideal lunch for a winter's day


Ingredients
1 tablespoon olive oil
1 onion; chopped fine
2 cloves garlic; minced
1 inch ginger; grated
2 red peppers
2 courgettes; peeled and diced
1 400gm can white beans
600 mls stock (made from bouillon stock cube or powder)
roasted paprika powder for garnish

1. Heat oven to 180C, and roast the peppers for 30 minutes
2. Heat the oil in a saucepan and add the onions, cook until golden, add the garlic and ginger
3. Add the courgette and saute for about 5 minutes
4. Peel the roasted pepper, chop into small chunks and add to the saucepan
5. Add the beans and stock and bring to boil, simmer for 10 minutes.
6. Liquidise, I use a hand held wand.
Serve sprinkled with paprika.
serves 4

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