Roasted Pepper Soup
A delightful medley of roasted vegetables paired with a flavorful mix of herbs and spices, this recipe promises a burst of vibrant colors and rich flavors. Enjoy the irresistible aroma wafting from your oven as these ingredients come together to create a mouthwatering dish perfect for any occasion.
— Constant Cookbook
Ingredients
- For Roasted Vegetables
- For the Roasted vegetables
- 4 peppers, a mix of red and yellow
- 1 large red onion
- 3 cloves of garlic, chopped
- 50g dried apricots
- 10 cherry tomatoes
- 5 sun-dried tomatoes
- 1 tbsp basil
- 1 tbsp paprika
- 1 tbsp oregano
- 1 tbsp tomato puree
- olive oil
- For the stock
- Either use 2 vegetable or 2 chicken stock cubes to 1L boiling water
Instructions
- Pre-heat oven to 200C 180C/fan gas 7.
Yield
Serves 4
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