Title : Autumn Days are so enjoyable ...
link : Autumn Days are so enjoyable ...
Autumn Days are so enjoyable ...
Autumn is one of my favourite seasons ...
... from the vibrant colours of Autumn flowers
to the glow of Autumn sunshine ...
... grandchildren enjoying the wonderful outdoors
"Grandma, I wonder how old this tree is?" ...
... coming home to a bowl of Roast Red Pepper & Tomato Soup
it's a delicious warming soup stacked with vitamins & minerals.
Ingredients
Serves Four
3 Deep red peppers, halved & de-seeded.
1 White onion, unpeeled & halved.
4 Cloves of garlic, unpeeled.
2 Sticks of celery, sliced & chopped.
500g Plum tomatoes.
450ml Vegetable stock.
2tbsp Olive oil.
2tbsp Tomato puree.
1tbsp Sundried tomato paste.
1tsp Flaked chilli.
25g Butter.
Salt & coarsely ground black pepper
Method:
1. Pre heat oven to 190/gas mark 4. Place the pepper & onion halves (cut side down) along with the plum tomatoes & garlic cloves into a baking tray & drizzle with the olive oil. Bake at the top of your oven for 30 minutes or until the vegetables are roasted & tender.
2. Meanwhile melt down the butter in a large pan over a medium heat and sauté the chopped celery for 4-5 minutes. Not too hot, don't burn the butter.
3. Make up the vegetable stock adding the tomato puree, sun-dried tomato paste & the chilli flakes. Mix well and then add to the sautéed celery. Remove from the heat.
4. When the baked vegetables are ready remove the peel from the onion & garlic cloves roughly chop them & add them to the pan along with the plum tomatoes. Place back on to a low to medium heat & using a hand blender blend until the soup is smooth.
5. Season to taste & gently simmer until the soup is at a comfortable edible temperature. Do not allow the soup to boil.
1. Pre heat oven to 190/gas mark 4. Place the pepper & onion halves (cut side down) along with the plum tomatoes & garlic cloves into a baking tray & drizzle with the olive oil. Bake at the top of your oven for 30 minutes or until the vegetables are roasted & tender.
2. Meanwhile melt down the butter in a large pan over a medium heat and sauté the chopped celery for 4-5 minutes. Not too hot, don't burn the butter.
3. Make up the vegetable stock adding the tomato puree, sun-dried tomato paste & the chilli flakes. Mix well and then add to the sautéed celery. Remove from the heat.
4. When the baked vegetables are ready remove the peel from the onion & garlic cloves roughly chop them & add them to the pan along with the plum tomatoes. Place back on to a low to medium heat & using a hand blender blend until the soup is smooth.
5. Season to taste & gently simmer until the soup is at a comfortable edible temperature. Do not allow the soup to boil.
Recipe idea from here
Enjoy your weekend ...
All the best Jan
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