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. You can of course use 4 different colours of peppers if you have them, green, red, orange and yellow!
Something else. 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