Roasted Red Pepper and Fennel Soup

Name: Roasted Red Pepper and Fennel Soup
Prep time: 35 min
Total time: 35 min
Yield: 4 people
Cuisine: French
Ingredients: 2 tbsp olive oil; 4 large red bell peppers; 1 medium fennel bulb, diced; 1 medium onion, chopped; 2 cloves garlic, minced; 1 medium potato, diced; 5 cups vegetable stock; 1/4 cup heavy cream; 1/2 tsp smoked paprika; 1 tsp salt; 1/2 tsp black pepper

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Roasted red pepper and fennel give this French-style soup a sweet, aromatic depth. It is soft, colourful and especially good for lunch or as a starter.

Serves: 4 people

Preparation time: 35 min

Ingredients

olive oil – 2 tbsp
red bell peppers – 4 large
fennel bulb, diced – 1 medium
onion, chopped – 1 medium
garlic, minced – 2 cloves
potato, diced – 1 medium
vegetable stock – 5 cups
heavy cream – 1/4 cup
smoked paprika – 1/2 tsp
salt – 1 tsp
black pepper – 1/2 tsp

Method

1. Roast the red peppers in a hot oven until the skins are blistered, then cover them briefly and peel away the skins.
2. Heat the olive oil in a soup pot and cook the fennel, onion and garlic until softened.
3. Add the roasted peppers, potato, stock and smoked paprika and simmer until the potato is tender.
4. Blend the soup smooth, stir in the cream, and season to taste.
5. Serve hot with a little extra olive oil if you like.