- 6 yellow peppers
- 1 onion
- 2 garlic cloves
- 1 liter vegetable stock
- pinch of cayenne pepper
- 1/4th teaspoon ground chili pepper
- 1/4th teaspoon ground coriander
- pepper and salt to taste
- 100 gram feta cheese
- optional: parsley for garnish
Kitchen equipment needed
- cutting board & chef’s knife
- oven tray lined with parchment paper
- medium-sized pan
- (immersion) blender
Preparation — 30 minutes
PRE-HEAT the oven to 220 degrees celsius or 430 degrees fahrenheit.
SLICE the peppers in halves and REMOVE the seeds. PLACE the pepper cut side down on the oven tray and DRIZZLE them with olive oil and add pepper and salt. ROAST them in the oven for about 30 minutes, or until they’re a bit blackened.
Meanwhile PEEL the onion and garlic cloves. CHOP the onion and garlic cloves and set them aside. It doesn’t really matter how you cut them, we’re going to blend the soup anyway.
Let the roasted peppers cool off until you can handle them with your hands. You can now easily PEEL the peppers and chop them into pieces.
Finishing the roasted yellow pepper soup — 10 minutes
HEAT olive oil in the medium-sized pan and saute the chopped onion and garlic for a few minutes. ADD the roasted pepper pieces and saute about a minute more. ADD the cayenne pepper, ground coriander en chili pepper and saute for another minute. POUR in the vegetable stock and bring to a boil. Let it cook for a few minutes until the onion, garlic and peppers are soft enough.
BLEND the soup and SEASON with pepper and salt. SERVE the soup with crumbled feta and chopped parsley and enjoy!