About this recipe:The full colour spectrum of peppers are roasted with garlic and puréed with fennel-infused vegetable stock to create this colourful low-fat soup.
1 green pepper
2 red peppers
1 yellow pepper
8 cloves garlic
750ml (1 1/4 pints) vegetable stock
1 teaspoon fennel seed
1/4 teaspoon dried thyme
ground black pepper to taste
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Method Prep:30min › Cook:1hr30min › Ready in:2hr
Preheat oven to 190 C / Gas mark 5. Halve all peppers, remove seeds and peel garlic. Place peppers cut side up in shallow baking dish. Place one garlic clove in each half and squeeze lemon juice generously over peppers. Roast for 1 hour.
Meanwhile pour vegetable stock into a 2 litre saucepan and add fennel seeds. Bring to the boil, cover and simmer.
When peppers are done, remove from oven and set aside to cool. When cool enough to touch, peel skin from peppers.
Sieve fennel seeds from stock and return to the boil. Add thyme and simmer 15 minutes, reducing amount of stock.
Cut a large slice from each pepper and dice. Set aside for garnish.
In a blender, process remaining peppers, garlic and 7 tablespoons stock just long enough to chop the peppers, but not purée them; you want to see the different colours. Pour the blended peppers into the stock and stir well. Add black pepper to taste, then add diced peppers for garnish, and enjoy. Do not boil or cook any longer as the colours will fade.
Amazing! I used 6 peppers and less stock, although I would probably use only 3 next time. I let the stock reduce down a bit in order to thicken it into a stew. I left out the fennel. It tasted fabulous. My husband LOVED it - and he is usually a skeptic with new things. I cut about a 1/4 of the peppers into large pieces and it made it really thick and chunky, which we loved. Less of a soup and more of a thick wintery stew. Perfect for cold nights! - 24 Jul 2008
Delish! I didn't completely peel the skin from the peppers (kind of a pain) and it didn't matter at all. - 24 Jul 2008
Fantastic soup which received rave reviews from my dinner guests last night. I used 8 peppers, but cut down the stock by about 200ml. The peppers were very easy to skin after leaving them to steam in a sealed plastic bag. I Served the soup with crumbled feta cheese on top. I'll definitely be making it again...very soon! - 24 Jul 2008