Best Smoked Paprika And Red Bell Pepper Soup Recipes

ROASTED RED PEPPER, SWEET POTATO & SMOKED PAPRIKA SOUP

Steps:

• Heat oven to 190C/170C fan/gas 5. Put the sweet potato, pepper, onion and garlic on a baking tray. Sprinkle with the paprika and seasoning, then drizzle with the oil. Toss together. Roast for 30 mins or until beginning to brown.
• Tip the roasted vegetables into a blender (or use a stick blender) with the coconut milk, stock, sriracha and maple syrup. Whizz until smooth. Pour back into the pan and heat until piping hot. Check for seasoning, and pour into a flask. Serve with soda bread or toasted sourdough.

SMOKED PAPRIKA AND RED BELL PEPPER SOUP

Steps:

• Peppers:, halved brushed with olive oil, baked in a very hot oven until the skin blisters and blackens.
• Place in a plastic bag 10 minutes, then remove blackened skin, and chop coarsely.
• Heat the 2 tablespoons olive oil in a large saucepan over medium heat.
• Cook the onions, garlic and chillies until soft, but not brown.
• Add the paprika and cook for 1 more minute.
• Add the peppers, stock, potatoes, parsley, thyme sprigs and simmer gently for about 20 minutes or until the potatoes are soft.
• Remove the herb sprigs.
• Puree in a food processor until smooth adding the thyme, vinegar and cream (if you're using it) just before you finish.
• Serve hot with garlic bread, or cold garnished with guacomale.

RED BELL PEPPER SOUP

Steps:

• Melt the butter in a (3 Qt.) saucepan over medium heat. Add the bell peppers and onion.
• Cook, stirring occasionally, until the onion is soft but not browned.
• Mix in the cumin and cayenne. Add the chicken broth.
• Bring to a boil.
• Cover.
• Reduce heat. Simmer for 20 minutes.
• Scoop out the vegetables.
• Transfer the vegetables to a blender or food processor.
• Add a little broth.
• Process until smooth.
• Return the puree to the broth in the pan.
• Mix in the lemon juice. Adjust seasoning.
• Reheat to serving temperature. Serve hot. Cheers Doreen Doreen Randal, Wanganui.
• New Zealand.