Roasted Red Pepper Soup with Crispy Potato Skins...

Winter is setting in meaning shorter days and colder nights, which is perfect for cozy nights in with a hot bowl of soup. 

This gently spiced roasted pepper soup is so rich and warming and incredibly simple to make.



4 - 5 red peppers, roughly chopped
1 small bulb of garlic, cut in half
salt and pepper
good 1 tsp paprika
300ml chicken/vegetable stock
1 tsp creme fraiche
fry light
tsp chopped parsley
a good couple of handfuls of baby potatoes


1. Heat your oven to 180 fan. Place your peppers and garlic in a roasting tray with a little fry light, salt, pepper and paprika. Roast for 30min or until the peppers are nice and soft. At the same time place your potatoes in the oven whole. You want them to get nice and crispy, but keep an eye on them.
2. Once the peppers and garlic is cook add to a pot with your stock, cook for another 15 minutes and then blend, remember to squeeze your roasted garlic into the pot too. Then Pass through a strainer and check for seasoning. Serve with a tsp of creme fraiche and sprinkle of parsley.
3. While your potatoes are still a little warm cut in half and scoop out the flesh and set a side to use at a different time.
4. Sprinkle your skins with a little salt and serve with your soup as a great alternative to bread.

I love dipping the skins into the soup, its like a crispy edible spoon. So scrummy.

Don't forget you have that left over potato, why not use it to make fishcakes?

for my SW lovlies this recipe is Syn Free :)

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