Red pepper soup with feta cheese

    45 min

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

    3 people made this

    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

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. 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.
    2. Transfer the soup to a food processor, in batches if necessary, or use a hand-held liquidiser and process until smooth.
    3. In a bowl combine thyme, rocket, sheep's cheese and olives and mix well.
    4. Ladle soup into individual warmed bowls and sprinkle each with some of the herb-cheese mixture. Serve immediately.

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