Red pepper and goats cheese soup
Try this for a souper-easy, hearty lunch, ideal for summer or winter with chunks of warm bread roll dunked in! Top with some crispy smoked bacon or pancetta cubes for extra flavour. Make a big batch and freeze for up to a month.
|4||Ciabattine Rustiche / Ciabatta Rustica|
|4||red bell pepper|
|2 tbsp||olive oil|
|1/4 tsp||cayenne pepper|
|1 tsp||paprika powder|
|1 l||vegetable stock|
|100 g||goat cheese|
|1 pinch/es of||sea salt|
|1 pinch/es of||black pepper|
- Preheat the oven 200°C.
- Сut the peppers in half and remove seeds.
- Place the red peppers on a baking sheet with the cut side facing down.
- Place in the oven until the skins are blackened, about 20 minutes, remove and cover with foil for 15 minutes before removing the skins and dicing.
- Cut the cauliflower into florets.
- Toss the cauliflower in 1 tablespoon of olive oil, place it in a single layer on a baking sheet.
- Roast in the oven until tender and caramelised for about 20-30 minutes.
- Turn the cauliflower on the tray after 15 minutes to bake the other side.
- Heat the oil in a large pan over medium heat and cook the onion for about 5 minutes or until tender.
- Add the garlic, fresh chopped thyme and cayenne pepper and paprika and cook for a further minute until fragrant.
- Crumble goat's cheese.
- Add the roasted red peppers, cauliflower, stock and 50g of the goat’s cheese (rind removed).
- Simmer for 10 minutes before pureeing to the desired consistency with a hand blender or in a food processor.
- Warm the bread rolls in the oven for 5 minutes.
- Season the soup with salt and pepper and serve garnished with the remaining goat’s cheese and a warm bread roll.