To feel safe and warm on a cold wet night, all you really need is soup - Laurie Colwin
Did you all enjoy eating Pancakes yesterday, I made a special pancake for my daughter will post it soon, photos are still in my camera, need to download and sort it out. I thought of doing it today, but it’s been a long and tiring day. I never thought I would be so busy, joining college has taken most of my time. It’s been a long back I did any studying so, coming back to terms with it is a big deal for me. Cooking has become an ordeal for me these days, just for two has become a strenuous job. I miss my kids so much who came home always hungry, checking out what I have in store! Cooking and baking had a purpose and fun then.
The Day before yesterday I was talking to my sister I was telling her it’s not been a good winter this year, I felt that the weather hasn’t been that cold. Maybe I jinxed it, already past week it’s been horrible with stormy gale force howling winds creeping through the chimney walls was scary and horrible to listen to. Couldn’t even walk on the road, it was raining and so windy I thought I might fly away. When you are out the house you know how numb your hands and feet feel the comfort of a home onto my couch with a warm shawl around me is all that I long for. And of course, I love warm and comfort food and when you are too lethargic to cook steaming Soups are the best option with lovely crusty bread is all I wish for.
I love peppers and usually have it in my pantry, I use it every possible way! I get these in abundance in summer and I grow them in my little garden, the fresh pepper from the plant is so delicious, I just love it. My favourite is the green pepper I think I like it because of the spiciness it gives rather than the others. All the other coloured peppers are mildly sweet to my liking.
Soups always remind me of my home, I wouldn’t have so much soup as I have it here, and Soup was something I used to have when I visited a restaurant with my North Indian meals. After coming here, it has become a staple food for me with a crusty loaf.
Author: Jayasri
Recipe type: Appetiser
Cuisine: Fusion
Serves: 4
Ingredients:
2 Large Red Peppers
1 small Green Pepper
1 small Yellow Pepper
1 Tomatoes
1 Onion
2 cloves garlic
1’’ Ginger
1 or 2 Bay leaf
3 to 4 cloves
½ tsp Black Pepper corns
½ tsp Cumin
2 tbsp of Crème Fraiche (optional)
Method:
On a stove top place a metallic frame and place all the veggies said above to roast turning them now and then which helps in charring them Or you can place these on a baking sheet and cut the peppers and place the cut side down in between place the garlic cloves and onion and tomatoes in a preheated oven gas mark 5 or 6 for 20 to 25 minutes until they are charred.
Remove them from the oven or from the stove top once they are cool remove the charred skin from the peppers and tomatoes, I don’t throw them away but keep it and use it in my curries. Gives a smoky flavour to my dish. Remove the skin from onions and garlic as well and keep aside.
In a skillet add a tsp of olive oil once it is warm enough add cloves, pepper corns, Bay leaves and cumin roast them to this add skinned bell peppers, onions, tomatoes and garlic and sauté for a one or two minutes.
In the mean time take 500ml of vegetable stock in a pot and allow it to boil with the bay leaves removed from the sautéed veggies above.
Once they are cool take the rest of the sautéed ingredients into a blender or mixie Blend them all into a smooth paste
Add this smooth blended paste into the vegetable stock mix well add Himalayan salt, taste and adjust.
You can also taste and add finely freshly crushed black pepper corns to suit your taste, and allow it to boil further 5 minutes. Don’t boil for too long you will lose the colour.
Roasted Tri-coloured Bell Pepper Soup
Ingredients
- 2 Red Peppers
- 1 Green Pepper
- 1 Yellow Pepper
- 2 Tomatoes
- 1 Onion
- 2 cloves garlic
- 1 ’’ Ginger
- 1 or 2 Bay leaf
- 3 to 4 cloves
- ½ tsp Black Pepper corns
- ½ tsp Cumin
- 2 tbsp of Crème Fraiche optional
Instructions
- On a stove top place a metallic frame and place all the veggies said above to roast turning them now and then which helps in charring them Or you can place these on a baking sheet and cut the peppers and place the cut side down in between place the garlic cloves and onion and tomatoes in a preheated oven gas mark 5 or 6 for 20 to 25 minutes until they are charred.
- Remove them from the oven or from the stove top once they are cool remove the charred skin from the peppers and tomatoes, I don’t throw them away but keep it and use it in my curries. Gives a smoky flavour to my dish. Remove the skin from onions and garlic as well and keep aside.
- In a skillet add a tsp of olive oil once it is warm enough add cloves, pepper corns, Bay leaves and cumin roast them to this add skinned bell peppers, onions, tomatoes and garlic and sauté for a one or two minutes.
- Meanwhile take 500ml of vegetable stock in a pot and allow it to boil with the bay leaves removed from the sautéed veggies above.
- Once they are cool take the rest of the sautéed ingredients into a blender or mixie Blend them all into a smooth paste
- Add this smooth blended paste into the vegetable stock mix well add Himalayan salt, taste and adjust.
- You can also taste and add finely freshly crushed black pepper corns to suit your taste, and allow it to boil further 5 minutes. Don’t boil for too long you will lose the colour
Notes
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