Spiced roasted red pepper soup with feta

    This richly flavoured soup features roasted red peppers and feta, but that's certainly not all! Spiced with garlic, cumin, coriander and cayenne pepper, this is great served as a amuse bouche or starter.

    20 people made this

    Serves: 8 

    • 2 red peppers
    • 175g diced onion
    • 175g diced celery
    • 2 tablespoons minced garlic
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon ground coriander
    • 1/2 teaspoon cayenne pepper
    • 1 teaspoon salt
    • 3 tablespoons soured cream
    • 90ml merlot wine
    • 175ml milk
    • 4 tablespoons soy sauce
    • 2 tablespoons lemon juice
    • 225g crumbled feta cheese
    • 8 large mint leaves

    Prep:30min  ›  Cook:5min  ›  Ready in:35min 

    1. Preheat the grill. Place red peppers a few inches from the heat, and grill until blackened, turning frequently to roast evenly. Remove from the oven, cool slightly and peel. Remove seeds, and chop into 2.5cm pieces.
    2. Heat a frying pan over medium-high heat, and coat lightly with some oil or spray with cooking spray. Add onions, garlic and celery, and saute with the cumin, coriander, cayenne pepper and salt until onions and celery are tender. Stir in the soured cream, Merlot, milk, soy sauce, lemon juice, feta cheese, roasted pepper and mint leaves. Transfer portions of the soup to a blender, and process until smooth. Do not fill the blender more than halfway to prevent overflow. Heat puree in a saucepan until warm.

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