Red pepper and courgette soup
Who else is fed up of this weather? I know I am. But there is one good thing about it being cold, grey and rainy and that’s all the tasty, comforting food you can eat. Don’t ask me why, but I’m a real one for eating out of bowls, and because of that I eat a lot of soup. Not just because it is so tasty but it means that I can hug the bowl whilst I dig in.
Almost every Sunday, I make a big batch of soup. I make enough so that I can take my lunch with me to work every day – I’m not really one for buying lunch – and this latest addition to my repertoire is really tasty. The smoked paprika gives it a Spanish feel and all of those vegetables combined with the garlic and herbs make it really tasty and oh-so good for you. I like my soups on the thick side, but if you prefer something a little thinner, simply add more stock.
Red pepper and courgette soup
- 3 red peppers
- 2 courgettes
- 2 onions
- 2 sticks of celery
- 2 carrots
- 1 tsp of smoked paprika
- 2 tsp dried thyme
- 1 clove of garlic
- 900ml of vegetable stock
- Olive oil
- Salt and pepper to taste
- Chop all of your vegetables into bite-sized chunks. Add the olive oil to a large stockpot, followed by the onions, garlic, celery, carrots and garlic. Cook on a medium heat for 10-15 minutes, until the base vegetables have softened.
- Add the peppers and courgettes and sauté for a further minute. Cover with the vegetable stock and add the thyme and smoked paprika. Bring the soup up to the boil and then reduce to a simmer for 15-20 minutes, or until the vegetables have softened well and are ready to be blended.
- Blend thoroughly and season with salt and pepper to taste. Serve with some crusty bread, or a side salad if you are watching your calories.
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