There are few problems in life that can’t be solved by soup.
Unfortunately, this doesn't apply to the weather. This week alone, we’ve been hit by rain, gales, hail and glorious sunshine. It’s had a knock-on effect on our house build, but on the plus side I’ve found a soup recipe that can adapt to anything the weather throws at us. It’s fantastic hot with freshly made Breadline Bread, but cool and refreshing chilled. Just as well really.
1-2 tablespoons of olive oil
2 garlic cloves, chopped finely
1 medium onion, chopped
3 red peppers
1 yellow pepper
750ml vegetable stock, made with 3 teaspoons Marigold Bouillon
1 tablespoon plain flour
freshly ground black pepper
1. Preheat the grill to a medium/high heat.
2. Halve the peppers and place on a foil lined grill pan, skin side up. Grill until the skins have blistered and blackened.
3. Put the peppers aside to cool.
4. Heat the olive oil in a heavy bottomed pan, and fry the garlic and onion until golden and slightly transparent.
5. Add 150 ml of the stock and bring to the boil. Reduce the heat and simmer for approximately five minutes until the stock has reduced in volume.
6. Sprinkle the flour over the onion mixture and gradually add the remaining stock, stirring all the time.
7. Peel the skins from the cooled peppers and discard. Chop the pepper flesh into 1-2cm chunks and bring to the boil. Cover and reduce to a simmer for a further five minutes.
8. Leave to cool slightly and puree with a hand blender.
9. Serve chilled from the fridge in the unlikely event of sunshine, or hot with crusty bread.