This soup, with a delicious flavour from roasted bell peppers, will delight your senses for sure. I highly recommend that you try this soup at least once.
2 red bell peppers, halved and seeded
2 tablespoons vegetable oil
2 medium onions, sliced
½ cup/125ml low-fat milk
¼ teaspoon freshly grated nutmeg
Salt to taste
Freshly ground black pepper to taste
1 tablespoon whipping cream
4 fresh green chilli peppers
A few fresh mint leaves
Preheat the oven to 180 degrees Centigrade.
Place the bell peppers and 1 tablespoon of the oil in a bowl. Mix well so that the bell peppers are evenly coated with the oil, and then place them on a baking sheet, skin side up.
Place the baking sheet in the oven and allow the bell peppers to roast for 20 minutes or until they soften and their skin looks charred. Let them cool for about 15 minutes in a tightly sealed container. Peel the peppers.
Place a thick bottomed pan over low heat. Add the remaining oil and onions, and stir gently to coat the onions with the oil. Cover the pan and cook, stirring occasionally, for 8-10 minutes until the onions are browned. Transfer to a plate and let cool to room temperature.
Using an electric blender, make a smooth paste of the bell peppers and onion, adding the milk. Transfer to the pan. Add the nutmeg, salt and pepper, and bring the mixture to a boil. Adjust the seasonings. Stir in the cream and remove from the heat. Serve garnished with deseeded fresh chilli peppers and mint leaves.
Tagged: bell pepper