FIREY RED PEPPER SOUP
A blend of every-day vegetables and spices for an easy hot and delicious soup!
Provided by rossyule
Time 45m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Finely chop the peppers, onions, potatoes, parsnip and garlic.
- In a measuring jug, combine the chicken stock cube with the corriander, cumin and chilli powder with salt and pepper, and pour 1 and 1/2 pints of boiling water to make stock.
- Fry the onions and garlic in a little butter for 2-3 minutes, then add the pepper, potatoes and parsnip.
- Pour the stock over the vegetables and boil. Add a handful of red lentils. Once boiling reduce the heat to simmer for 30 minutes.
- Blend the soup using a hand blender to a smooth consistancy and serve with warm crusty bread.
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