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Red Pepper Soup

ingredients

serves 4
3 red peppers
3 tomatoes, seeded and roughly chopped
1 medium onion, finely chopped
1150 ml (2 pints) chicken or vegetable stock
Salt and pepper
2 tbsps cornflour

method

1. Cut peppers in half and remove seeds. Slice 4 thin strips and reserve. Chop remaining peppers roughly

2. Place the peppers, tomatoes and onion in a large bowl with the stock, salt and pepper. Stir in the cornflour. Cover loosely and cook on HIGH for 15 minutes, stirring frequently

3. Allow the soup to stand for 1 - 2 minutes and then puree in a food processor or blender.

4. Pour the soup into individual microproof bowls and top with reserved pepper strips. Reheat for 1 - 2 minutes before serving.

What did you think?

11 people have helped to review this recipe. Thankyou!

Mrs
posted by Kerry @ 04:18AM, 1/07/09
Lovely flavoured soup, which is quick and easy to make. Tip if you don't have cornflour to hand add a potato to the recipe. Brilliant as a cheat for the thickening agent.
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