It's Sunday and as usual when we stay at my father-in-laws for the weekend I like to make a soup in the afternoon. We usually have a roast Sunday lunch so tea time we just have soup and sandwich or roll and butter.
This week I bought some of those long red peppers that usually sell for £2.00 for two in a packet but I got them at the end of the evening Friday for £0.20. I bought three packs and today put three of the peppers into roast for the basis of my soup.
I roasted the peppers drizzled with olive oil and filled with chopped tomatoes (home grown so free) and chopped garlic, salt and pepper. They roasted in the oven at 160o for about 45 minutes then turned up to 200o for 15 minutes to caramelize the edges.
To start the soup I used the oil from the pan of peppers to gently fry the onions, carrots, rainbow chard stems (chard from the allotment) and when they started to brown I added the tomatoes chopped up, the peppers chopped up and the rainbow chard.
I added water and let the mixture simmer until the carrots were tender then seasoned with some chilli paste from Mexico, tomatoe puree, salt&pepper and let it continue to simmer for about half an hour.
A quick wizz up with the stick blender and a delicous bowl of nutritious, tasty food which didn't cost very much at all. We had it for tea with bread and butter and FIL has two portions for his freezer for another day.
Add a glass of red wine and the perfect way to finish the weekend!
No comments:
Post a Comment