Rumbunctious Roasted Red Pepper and Chestnut Soup Recipe
I made this beautifully bright and warming soup because I ordered a few extra red peppers by mistake. So I decided to roast them with a sprinkle of Himalayan salt, some sprigs of fresh lemon thyme, fresh rosemary, purple garlic cloves and a splash of extra virgin olive oil. I sweated some celery, carrots and onions for my stock and added my seasoning and then blended the ingredients together… the results were this colourful, nutritious and yummy soup.
6-8 Red Bell Peppers
1 -2 Red Onions
4 Cloves Purple Garlic
2 Sticks Celery
250g Liquid Vegetable Stock
Pinch of Pink Himalayan Salt / Ibiza
A large sprinkling of Course Ground Black Pepper
A few Sprigs of Fresh Lemon Thyme
A few sprigs of Fresh Rosemary
A Splash of Extra Virgin Olive Oil
A dash of Cayenne Pepper or Paprika (to taste).
Preheat oven to 200°c
Dice peppers and two of the onions roughly in large chunks to roast. Peel garlic and place all in a roasting tray.
Sprinkle with salt and olive oil and herbs and roast for 40 minutes.
While they’re roasting, finely dice onion, carrot and celery and sweat in a saucepan with olive oil, until soft.
When Roasted Veggies are ready, remove the herbs, peel the skin off of the Peppers (this makes it creamier) and add to saucepan, together with the vegetable stock. Simmer for 20 minutes or so. (You can add more water
Blend with hand blender or liquidise and serve.
Juicy Lucy’s Tip:
If you put too much roasted garlic in, it can make your soup a little too bitter. Go with two cloves first, you can always blend another in later – or use them as croutons.
Sometime as an alternative when i’m on holiday in Ibiza, I love to experiment with the wide selection of Ibiza Salts my favourite being Hibiscus salt. I find this adds a delicate floral dimension. I get it from the Island when I go there, but Himalayan salt is widely available and what I normally use. Go ahead and experiment with your favourite salts.