Roasted red pepper soup with crispy croutons

Warm up on colder evenings with this vibrant soup, spiked with fiery chilli powder and harissa. The crispy croutons are optional but add a satisfying crunch



Roasted red pepper soup with crispy croutons
Ingredients

For the croutons (optional)

  • 100g slightly stale wholemeal crusty bread, cut into cubes
  • 1tsp olive oil
Instructions

    Method

    • STEP 1

      Blitz the onions and carrots together in a food processor until finely chopped, or finely chop by hand. If making the croutons, heat the oven to 220C/200C fan/gas 6.

    • STEP 2

      Heat the oil in a large saucepan over a medium heat and cook the chopped onion and carrot with a pinch of salt for 5-6 mins, stirring frequently until starting to soften. Stir in the garlic and peppers, and cook for 1 min more until fragrant.

    • STEP 3

      Add the harissa paste, cumin seeds and chilli powder, and cook for 1 min, stirring. Add the stock and turn up the heat to medium-high, bring to the boil and cook for 15-18 mins until the veg is soft.

    • STEP 4

      Meanwhile, if making the croutons, toss the bread with the oil and season well. Tip onto a baking tray and bake for 8-10 mins until deeply golden and crisp.

    • STEP 5

      Transfer the veg mixture to a high-powered blender (or use a hand blender) and blend until smooth. Season and ladle into bowls. Top with the yogurt, and scatter over the croutons, if using.

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