Mango And Roasted Bell Pepper Soup Food

ROASTED RED PEPPER SOUP

Steps:

• Pre-heat the oven to 200°C (400°F).
• Roughly chop the red peppers and place in a large baking tray with peeled whole garlic cloves. Drizzle with olive oil and sprinkle with salt and pepper then roast in the oven until slightly charred (around 40 minutes).
• Finely chop a white (yellow) onion and saute in a large pot with a little olive oil until translucent and soft. Once soft, add the roasted peppers and garlic, sun dried tomatoes and vegetable stock.
• Simmer for 10 minutes then turn off the heat and blend until completely smooth using an immersion blender. Taste for seasoning, I only add pepper because there's enough saltiness from the stock and sun dried tomatoes and pre seasoned peppers.
• Add a small splash of freshly squeezed lemon juice, stir and serve with a drizzle of creme fraiche and homemade pesto. Grab a hunk of crusty bread and dive in.

ROASTED RED BELL PEPPER SOUP

Steps:

• Preheat oven to broil.
• Place the bell peppers on a baking sheet and broil on the top rack of the oven, using tongs to turn them as each side blackens. Place the blackened peppers in a paper bag, close tightly and allow them to cool for 20 to 30 minutes. Then peel the skin off the peppers and discard the stem and all the seeds. Chop the peppers and set aside.
• In a large pot over medium heat, saute the onion and garlic in the oil for 5 minutes, or until onion is translucent. Now add the chopped, roasted red bell peppers and saute for 2 to 3 more minutes.
• Next, add the chicken broth and the beans, stirring well. Using a blender, puree the soup in small batches and return to the pot over low heat for 5 minutes.

CREAMY GREEN PEPPER SOUP

Steps:

• In a blender combine milk, balsamic vinaigrette and 1/2 of one green pepper.
• Blend on liquid setting until creamy and add another green pepper half.
• Continue alternating blending and adding green pepper halves until there is one half left.
• Add garlic powder and last green pepper half; blend this last portion on chop setting instead of blending until creamy.
• Warm up olive oil in a crock pot, then add green pepper mix.
• Stir in salt and pepper to taste.
• Heat in crock pot on high setting until boiling, then turn down and simmer until ready to serve. Be sure to stir occasionally.
• This could also be made on the stovetop.

CURRIED TOMATO-BELL PEPPER SOUP

Steps:

• Heat oil in Dutch oven or large pot over medium heat until hot.
• Add onions; cook 5 to 7 minutes or until tender.
• Add garlic, curry powder, ginger and crushed red pepper; cook 2 minutes.
• Add broth, tomatoes, pumpkin, tomato paste, red bell pepper, green bell pepper and salt.
• Increase heat to high.
• Bring to boil; reduce heat to medium-low.
• Simmer 20 minutes, stirring occasionally.
• Puree in food processor or blender until smooth and pass through sieve.
• (Soup can be made up to 1 month ahead and frozen. Thaw in refrigerator. Bring to a simmer over medium-low heat; continue with remainder of recipe.) Pour back in Dutch oven and add cream; cook 5 minutes, sitrring occasionally.
• (If using half-and-half, do not let boil.) Garnish with cilantro.

RED BELL PEPPER SOUP

Steps:

• Melt the butter in a (3 Qt.) saucepan over medium heat. Add the bell peppers and onion.
• Cook, stirring occasionally, until the onion is soft but not browned.
• Mix in the cumin and cayenne. Add the chicken broth.
• Bring to a boil.
• Cover.
• Reduce heat. Simmer for 20 minutes.
• Scoop out the vegetables.
• Transfer the vegetables to a blender or food processor.
• Add a little broth.
• Process until smooth.
• Return the puree to the broth in the pan.
• Mix in the lemon juice. Adjust seasoning.
• Reheat to serving temperature. Serve hot. Cheers Doreen Doreen Randal, Wanganui.
• New Zealand.

SWEET BELL PEPPER SOUP

Steps:

• Melt butter in a large saucepan and saute chopped onions over low heat until soft.
• Add sliced carrots, 6 cups chicken stock and bring to a boil. reduce heat and simmer 20 minute.
• Add rough chopped red bell peppers and cook 20 min or till soft.
• Remove from heat, add skim milk, salt and pepper to taste and thyme. remove from heat.
• When soup is cooled, place in blender and puree in batches.
• To serve, reheat. BE SURE NOT TO BOIL.
• Place a dollop of sour cream on each bowl of soup. Enjoy.

YELLOW BELL PEPPER SOUP

Steps:

• Heat oil and butter in a Dutch oven; sauté the peppers, onion, potato and garlic for about five minutes, stirring occasionally.
• Add broth, bay leaf, salt and pepper, bring to a boil.
• Reduce heat, cover and simmer for 20-25 minutes or until vegetables are tender.
• Discard bay leaf.
• Cool slightly; puree in batches in blender.
• Return to pan.
• Stir in buttermilk, heat through.
• Serve hot or cold; garnish with a dollop of sour cream or yogurt and a pinch of chives, if desired.

MANGO AND ROASTED BELL PEPPER SOUP

Steps:

• Preheat oven to 425°F.
• Wash and remove seeds of peppers; cut into small strips. Peel garlic and cut in half. Place in a single layer on a cookie sheet. Bake 25 minutes.
• In blender, cream tofu, ginger, lime zest, milk, coconut cream, peeled and cored mango, along with the roasted garlic and peppers. Voilà!