Red pepper soup with feta cheese
(1)
45 min
A healthy vegetarian red pepper soup topped with crumbled feta cheese, rocket and black olives. Serve with crusty garlic bread or ciabatta.
ulli999
1 person made this
Ingredients
Serves: 6
- 1 teaspoon oil
- 1 onion, diced
- 1 garlic clove, minced
- 1.5kg red peppers, seeded and diced
- 2 stalks celery, diced
- 400g potatoes, peeled and diced
- salt and pepper, to taste
- 1 pinch caster sugar
- 1.5L vegetable stock
- 1/2 bunch fresh thyme, chopped
- 50g rocket, chopped
- 200g sheep's milk feta cheese, diced
- 50g black olives, pitted and chopped
Method
Prep:15min ›
Cook:30min ›
Ready in:45min
- In a saucepan over a medium heat, warm the oil then cook and stir the onion and garlic until soft. Add the peppers, celery and potatoes and cook for about 5 minutes. Add salt, black pepper and sugar to taste, then pour in the stock and simmer for 30 minutes until vegetables are very soft.
- Transfer the soup to a food processor, in batches if necessary, or use a hand-held liquidiser and process until smooth.
- In a bowl combine thyme, rocket, sheep's cheese and olives and mix well.
- Ladle soup into individual warmed bowls and sprinkle each with some of the herb-cheese mixture. Serve immediately.
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