This is a fabulous recipe for a cold and grey November supper. Super easy to make, packed with vitamin C and fibre and full of colour and summery citrus flavours this soup is a result of a glut of Farmers Market red peppers and a two for one sale on fresh organic basil at Safeway. What a happy coincidence!
And how easy is this? Chop the peppers and an orange and put them in a roasting tin with a generous amount of olive oil. I used 2 red bell peppers, 3 long thin Sweet Romano peppers and 2 sweet red chillis for a little heat on a winter night. So pretty.
Roast the peppers and quartered orange for an hour at 350 F filling the house with a delicious sweet and citrus smell. I gave them a shake at the 30 minute mark to make sure they roasted evenly.
Scrape ALL of this roasted, oily, blackened and gooey gorgeousness into a blender and add a whole bunch of fresh organic basil. Now we are eating a rainbow! Top up with 1 pint of vegetable stock that has been allowed to cool a little. No accidents or hands burned please.
Blend on high until smooth and season with a good grind of spicy black pepper. The soup will be thickened by the pith and peel of the orange, a fibre that is beneficial to the health of our internal gut bacteria.
Heat through to serve.
So there you have it. An easy, delicious and nutritious soup that thickens itself and so is grain free, is full of beneficial fibre, bioflavonoids and polyphenols and contains only five ingredients including the grind of pepper…. And with the two for one on the basil you can whip up a batch of pesto to serve on the side (recipe to follow!)
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