Thursday, June 21, 2012
Horse's Mouth - Roasted Peppersoup with Garlic Croutons!
Cooking is a big part of my life, I love doing it and I love eating all fresh and without guilt. I try to eat as vegan and organic as possible, with most of the ingredients from my moms enormous vegetable garden (I should post pictures some time). And you know what? I have never enjoyed food like I do now and I don't think I will ever go back to eating junk like I did a few years ago. "So why don't you post more HMs?" Well, I don't know. But I'm going to from now on! I'm re-starting with a recipe I have posted on one of my older blogs some time ago but have perfected in time; this delicious bellpepper soup.
For the soup:
six red or yellow bellpeppers (just don't use green), five tomatoes, three red onions, four cloves of garlic (or more, or less. I'm a garlic-o-holic so I get six in there), three teaspoons of paprika, one teaspoon of chili powder (or flakes), 1 liter of herb broth, one glass of dry white wine, three teaspoons of thyme (dried or fresh)
For the croutons:
one ciabatta (I made one myself but you can just buy one), three cloves of garlic, two teaspoons of thyme, six tablespoons of olive oil
Step one: Roast your bellpeppers on greaseproof paper for about 30 minutes in your oven set to 200 degrees C. Let cool, deseed, peel and chop. The peppers will be filled with the most delicious moisture, so save as much of it as you can!
Step two: Chop onions, garlic and tomato. Heat oil in a nice big pan and sauté your onions and garlic. Stir in the paprika and chili and keep stirring.
Step three: Add roasted peppers (+ moisture!), tomato, thyme and wine. Stirr stirr stirr and add the liter of herb broth. Let simmer for half an hour.
Step four: In the mean while, pull apart your ciabatta in big, somewhat even, chunks and get these into an oven dish. Mix together garlic, thyme and olive oil and drizzle over the bread, stir and make sure every piece is touched by the mixture. Roast for 30 minutes in a 200 degree C heated oven, stirring every 10 minutes.
Step five: Puree the soup with a immersion blender for about 80% and season with salt and pepper. Serve soup with garlic croutons (and some creme fraiche or goats cheese if you want, but I prefer to have it vegan). Enjoy!