Red Pepper And Chilli Soup With Turmeric Oil And Greek Yogurt
Deliciously hot soup to keep you warm through the cold months.
4 people
30 minutes
15 minutes
Ingredients
- 1 tbsp Butter
- 100 g Greek Yoghurt to serve
- 0.5 tsp Ground Turmeric
- 110 g Onions chopped
- 150 g Potato organic, unpeeled and roughly chopped
- 3 - Red Pepper approx. 350g
- 1 - Scotch Bonnet Chilli pierced
- 1.2 litre Vegetable Stock
For The Turmeric Oil
-
60
ml
SuperValu Extra Virgin Olive Oil
Method
- Preheat the oven to 200°C/gas mark 6
- Put the whole red peppers on a baking tray lined with tin foil. Roast in the oven for 25 minutes, then pop into a sealed ziplock bag to cool.
- Melt the butter in a heavy-bottomed saucepan set over a medium heat. Add the onions and cook for 3 to 4 minutes, until softened. Add the potatoes and cook for a further 10 minutes. Add the whole chilli and stock, bring to a simmer and continue to cook for 10 minutes, until the potatoes are soft.
- Take the roasted peppers out of the bag, gently peel off the skins and deseed. Add the red pepper flesh to the pot and cook for 4 minutes. Remove the chilli, then liquidise the soup with a stick blender until smooth.
- Mix the olive oil and turmeric together in a small bowl. To serve, ladle the soup into bowls, add a spoonful of yogurt and drizzle with the turmeric oil.
