I had a huge crave for a good soup lately. Not very spring’ish I guess :)
I tried to make it very healthy, as I started running again, after almost 2 months break. Therefore, in return for all this workout, I try feed my body well :)
This is Soup Edition number 1 – “The roasted red pepper soup” – enjoy!
Ingredients(for hungry 2p):
- 3-4 red peppers
- 1 big or 2 small onions
- 2 tablespoons of butter
- 2 tablespoons of oil
- 1 can of chickpeas(400g=240g without water)
- rosemary, salt & pepper
Cut the peppers in half, take out the seeds and bake for about 20-30 min in 200C so that the skin goes off easily. The skin may burn a little, that’s ok. When ready and cooled a little, peal off the skin and chop.
In a pot, warm up the butter, add oil and chopped onions. Glaze for about 5-7min. Add chopped peppers and rosemary. Fry for about 2min and add drained chickpeas. Add 2 cups of water, or preferably broth, and boil on small heat for about 20min. Season with salt and pepper and mix with a blender.
Tips & Tricks
Tastes great when served with some good quality olive oil.