With winter fast approaching its definitely time to hone your soup making skills. This recipe is great warm or delicious chilled in the summer. It contains so many good ingredients. The red peppers can help with improving circulation and are also great for protecting your arteries. Along with the garlic, celery, chilli and onions, this is a great dish for people dealing with high blood pressure, high cholesterol, or just looking after their heart health.
1 large onion roughly chopped
3 tbsp olive oil
6 sage leaves finely sliced
4 large red peppers
2 bay leaves
2tsp ground cumin
pinch dried chilli flakes
500ml chicken or vegetable stock
1 celery stick cut into small dice
1/2 yellow pepper cut into small dice
2 cloves garlic finely chopped
chopped basil and flat leaf parsley to garnish
cashew cream (optional) for garnish
1 lemon, zest & juice
Heat the oil in a large pan, add the onion and sage and cook until translucent.
Cut the red peppers in half and de-seed before roughly chopping. Add to the onions together with bay leaves, salt, chilli & cumin. Sauté for 5 mins before adding the stock and simmer covered for 15mins.
Once the peppers are soft take off the heat. Remove the bay leaves and blitz in a blender until smooth.
Once the soup is just warm, stir in the diced yellow pepper, celery, garlic & lemon. Leave to cool and then refrigerate overnight.
To serve, warm the soup and garnish with the chopped herbs and a little sour cream.