Red Pepper Soup with Toasted Cumin

3

Ingredients

  • 2 tbsp grapeseed oil
  • 1 small red onion, chopped
  • 10g chopped garlic
  • 1 tsp mustard seeds
  • 1 tsp coriander powder
  • 1 tsp asafoetida
  • 1 tsp Spanish paprika
  • 3 red peppers, seeds removed and sliced
  • 120ml organic vegetable stock
  • 120ml white wine
  • Pinch of salt and freshly ground pepper
  • 10g cumin seeds (for garnish)

Use imperial measurements

Method

How to make Red Pepper Soup with Toasted Cumin

1) Put the oil in a large skillet and add the red onion and garlic. Cook until the onions are soft, about 4 minutes, and then add the spices and cook for 10 seconds. Add the red peppers and cook for about 2 minutes and then pour in the vegetable stock and wine. Season with salt and pepper and then simmer until the peppers are soft, about 8 to 10 minutes.

2) Place the soup in a blender and puree in batches until very smooth. Toast the cumin seeds in a cast iron pan until they begin to lightly smoke and smell good. Pour the soup into a clean saucepan and reheat. Serve in a bowl with toasted cumin seeds.

Comments