Pepper soup with roasted peppers
Description
The recipe won't take much time. If desired, you can add celery stalk to the sauté, and use Italian herbs instead of cumin. Adjust the soup's consistency to your taste—it's acceptable to add more liquid after blending. For heartiness, you can add potatoes. The soup has a rich, complex flavor, nicely enhanced by the spices. The recipe is simple, yet the dish turns out very delicious. The soup is ready to serve.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Place the peppers in the oven for 15 minutes at 220 degrees. Then flip them over and bake for another 15 minutes on the other side.
- 3
Step 3
The finished peppers should be soft and slightly charred. Cover the baking dish with foil and let stand for 10 minutes.
- 4
Step 4
Then peel the skin off the peppers, remove the stems and seeds. Cut into large slices.
- 5
Step 5
Cut the onion and carrot into medium-sized cubes. Sauté them in a pot over medium heat until soft.
- 6
Step 6
Add peppers, cumin, and bay leaf to the pot. Pour in mushroom broth until the liquid just barely covers the vegetables. Simmer the soup for 5 minutes.
- 7
Step 7
Blend the soup with a blender. At the end, season with salt and pepper to taste.
- 8
Step 8
The roasted pepper soup is ready.