Red Pepper Soup – Hot or Cold
Cooking Time: 15 minutes
Preparation Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Description:
This delicious Red Pepper Soup offers a unique blend of sweet and savory flavors, and the best part is its versatility! Whether you want a refreshing cold soup with tangy yogurt or a warm, creamy version with rich cream, this recipe is a winner. Packed with red bell peppers and leeks, it’s not only flavorful but also quick and easy to prepare. It’s perfect for a cozy dinner or a light, chilled summer lunch.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Butter | 4 tbsp |
| Red bell peppers, chopped | 4 |
| Leeks, sliced | 2 |
| Ground ginger | 2 tsp |
| Sweet paprika | 1 tsp |
| Caster sugar | 1 tsp |
| Sea salt | 1 tsp |
| Freshly ground black pepper | 1 tsp |
| Orange zest | 1 |
| Fresh orange juice | 1 |
| Natural yogurt (for cold option) | 1 cup |
| Cream (for hot option) | 1/2 cup |
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 384.6 kcal |
| Total Fat | 27.4 g |
| Saturated Fat | 16.4 g |
| Cholesterol | 72.5 mg |
| Sodium | 957.7 mg |
| Total Carbohydrates | 30.6 g |
| Fiber | 5 g |
| Sugars | 18.5 g |
| Protein | 8.2 g |
Instructions:
-
Sauté the Vegetables:
In a large saucepan, melt the butter over medium heat. Once melted, add the chopped red bell peppers and sliced leeks. Stir occasionally, allowing the vegetables to soften for about 5-7 minutes. The butter will help bring out the natural sweetness of the peppers and leeks. -
Season and Add Spices:
After the vegetables have softened, sprinkle in the ground ginger, sweet paprika, caster sugar, sea salt, and freshly ground black pepper. Stir well to ensure the spices evenly coat the vegetables. This combination of spices will provide a warm, fragrant base for the soup. -
Add Citrus Elements:
Grate the zest of one orange and add it to the saucepan. Then, juice the orange and pour it into the mixture. The zest and juice add a bright and refreshing citrus note that complements the sweetness of the peppers. -
Simmer:
Pour in just enough water or vegetable broth to cover the vegetables. Bring the mixture to a simmer and cook for about 15-20 minutes, allowing the flavors to meld together. Be sure to stir occasionally during this time. -
Blend the Soup:
After the soup has simmered, remove it from the heat and allow it to cool slightly. Using a blender or an immersion blender, puree the soup until it reaches a smooth, velvety consistency. If you prefer a chunkier texture, blend it briefly, leaving small pieces of vegetables. -
Customize Hot or Cold Version:
-
For the Cold Version:
Once the soup is blended, stir in 1 cup of natural yogurt. This will create a creamy, tangy base, perfect for serving chilled. Place the soup in the refrigerator for at least 1-2 hours to allow it to fully cool before serving. -
For the Hot Version:
If you prefer the soup warm, return it to the stove after blending. Gently heat the soup over low heat, then stir in 1/2 cup of cream. Simmer for another 5 minutes to incorporate the cream into the soup, ensuring it’s warm and comforting.
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Serve:
- For the cold version, serve the chilled soup with a drizzle of extra yogurt or garnish with fresh herbs like parsley or cilantro.
- For the hot version, garnish with a swirl of cream and a sprinkle of paprika for a vibrant presentation.
Notes:
- Substitutions: You can substitute heavy cream with coconut cream or a non-dairy alternative if you prefer a dairy-free version.
- Spice Level: If you enjoy a bit of heat, feel free to add a pinch of cayenne pepper or red pepper flakes to the soup during the simmering process.
- Make-Ahead Option: This soup can be made in advance and stored in the refrigerator for up to 3 days. For the best flavor, keep the yogurt or cream separate and stir it in just before serving.
Keyword Tags:
Vegetable, Easy, Quick, Soup, Red Pepper, < 30 Mins, Chilled Soup, Creamy Soup, Healthy
