Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, vickys red pepper soup with basil oil gf df ef sf nf. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
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For basil cream, stir sour cream and heavy cream together with chopped basil and salt and. This Roasted Red Pepper soup is a delicious blend of red peppers, tomatoes, onion, garlic and basil. And bonus - it's super easy to make! Artichoke Hate Seeds Soup Vegetarian Recipes Artichokes Rezepte Basil Leaves Mozzarella Eggplant Circles Hate Recipes Rezepte Eggplants Branches.
To get started with this recipe, we have to prepare a few components. You can have vickys red pepper soup with basil oil gf df ef sf nf using 11 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Vickys Red Pepper Soup with Basil Oil GF DF EF SF NF:
- Take 300 grams baby plum tomatoes
- Take 2 red onions, chopped
- Prepare 2 red chillies, deseeded & finely chopped
- Take 3 clove garlic, finely chopped
- Prepare 4 red bell peppers, deseeded & chopped
- Prepare 1 sweet potato, peeled and chopped
- Get 700 ml vegetable stock
- Get 2 tsp sweet smoked paprika
- Prepare 10 fresh basil leaves
- Prepare extra virgin olive oil
- Get to taste sea salt & freshly ground pepper
Chopped red peppers, onion, and garlic are sauteed in butter, simmered in chicken broth, pureed, strained and reheated with heavy cream to create this I changed the butter to a pat of butter, the rest olive oil, I used nine very large, ripe, meaty red peppers, roasted and peeled the peppers (and. Great recipe for Vickys Red Lentil & Bacon Soup, GF DF EF SF NF. A miserable day in the North East of Scotland calls for soup! Be aware that lentils belong to the same food group as soya beans and if you have a soy allergy as opposed to an intolerance, you may not fare well with lentils and have the.
Instructions to make Vickys Red Pepper Soup with Basil Oil GF DF EF SF NF:
- Preheat the oven to gas 4 / 180C / 350°F
- Heat 3 tablespoons of the oil in a heavy pan and sweat off the onions, chillies and garlic over a low heat until the onions are translucent
- Add a pinch of salt, the bell peppers and sweet potatoes and cook for a further 20 minutes or until the vegetables are softened
- Meanwhile, put the tomatoes on a baking tray and toss in some oil with a sprinkle of salt. Roast for 15 minutes until the skins start to split open
- Add the roasted tomatoes with the juices in the baking tray and the vegetable stock. Bring to the boil and simmer for 10 minutes
- Put the soup in a blender and liquidise smooth. Return to the pan, stir in the paprika and season to taste with the salt & pepper
- Finely chop the basil and mix with a few tablespoons of the oil
- Ladle the soup into bowls and top with a swirl of the basil oil
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