A healthy vegetarian red pepper soup topped with crumbled feta cheese, rocket and black olives. Serve with crusty garlic bread or ciabatta.
1 person made this
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
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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.