About this recipe:Roasted red peppers, potatoes, celery, carrots, garlic and single cream make up this deliciously hearty soup. If you prefer a smooth soup, simply puree in a liquidiser.
1 tablespoon olive oil
1 small onion, chopped
1 large carrot, diced
1 celery stalk, diced
2 cloves garlic, crushed
2 tablespoons plain flour
1.35 litres chicken stock
3 medium red potatoes, diced
250ml single cream
100g roasted red peppers (from a jar), drained and chopped
2 teaspoons fresh thyme
salt and pepper to taste
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Method Prep:15min › Cook:30min › Ready in:45min
Melt the butter in a large saucepan over medium heat and mix in the olive oil. Saute the onion, carrot and celery for about 5 minutes, until onion is lightly browned. Stir in the garlic and continue to cook 1 minute. Mix in the flour. Whisk in the chicken stock and bring to the boil. Place the potatoes in the saucepan, reduce heat to low and cook 15 minutes, until potatoes are tender.
Mix the cream into the saucepan. Stir in the roasted red peppers. Season with thyme, salt and pepper. Continue cooking until heated through.