This simple and warming soup is perfect for a cold evening, be this autumn, winder or springtime. It does take a lot of peppers, but the more, the more flavor it will have. So don’t be surprised that it take at least 0.5 kg of peppers per a small bowl!
Roasted pepper soup
2-3 kg red peppers
0,5 l vegetable stock
0,25 ml cream
salt, black pepper to taste
optional: 1-2 tsp sriracha; sunflower and / or pumpkin seeds, toasted bread chunks
Roast and peel the peppers (for instructions how to roast peppers look here)
Place the peppers, vegetable stock and bouquet garni in a pot and cook for around 20-30 minutes on small heat. Take out the bouguet garni and blend the soup until it is creamy.
Add the cream, salt, pepper and optional sriracha. Bring to boil.
Serve with roasted sunflower and / or pumpkin seeds and / or toasted bread chunks.