Thursday, 8 September 2011

Green Pepper and Tomato Soup

If we are honest, whenever people purchase a bag of mixed peppers, they only really want the red, orange and yellow ones. The green peppers just aren't as sweet and tasty, so they sit about in the fridge until you either happen to make a curry that they can be thrown in to or they are wrinkly enough to be thrown out.

So instead if throwing away a green pepper that is on the verge of old age, stick it in this tangy, warming soup! 

This recipe makes enough for two normal people or one person with a good appetite.


1 green pepper, chopped
4-6 sweet cherry tomatoes, chopped in half
1 small white onion, chopped
A few slices of green chilli
Half a can of chopped tomatoes/plum tomatoes
1 chicken stock cube (vegetarians, you can use veggie stock but chicken stock tastes more delicious in this recipe!), this should make 190-200ml of stock.

  • Heat up a large frying pan with a tbsp of olive oil and put a small saucepan of salted water on to boil
  • Blanche the peppers and green chilli in the boiling water for five to ten minutes, until they have lost most of their crunch
  • Add the onions and cherry tomatoes to the frying pan and lower the heat
  • After a few minutes, add the blanched pepper and chilli to the frying pan
  • Once everything in the frying pan is looking a little bit soft, add the stock and the tinned tomatoes (including the juice). Simmer for around ten minutes.
  • Blend, and enjoy!

1 comment:

  1. L'il Egg, you're becoming a domestic goddess of the health variety! Sounds DELICIOUS mmmmm x